Chocolate Fudge
From The Central cook book, 1924
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2173Calories
32 gProtein
447 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories2173 kcal
Protein32 g
Carbohydrates447 g
Fiber0 g
Sugars450 g
Total Fat54 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol180 mg
Sodium378 mg
Potassium1496 mg
Calcium1208 mg
Iron0.2 mg
Magnesium119 mg
Phosphorus990 mg
Zinc4.2 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water871 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 59. The excerpt below is the record exactly as published.
Chocolate Fudge 2 cups sugar. 1% cake chocolate. 4 cup milk. 2 large tablespoons of butter. Pinch of cream of tartar. 1 tablespoon vanilla, Bee Brand
Cook this with the app: pantry check, scaling, and the assistant.