Chocolate Fudge

Name: Chocolate Fudge
Ingredients: One-half pound of chocolate; one scant cup of karo syrup; four cups of sugar; one scant cup of milk; one-eighth teaspoon of salt; one tablespoon of vanilla; one tablespoon of butter

From Trinity cook book, 1925

Pour at once into well-greased pan.

Presented as published in 1925. 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

5517Calories

19 gProtein

1223 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories5517 kcal

Protein19 g

Carbohydrates1223 g

Fiber16 g

Sugars1195 g

Total Fat93 g

Saturated Fat46 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.7 g

Omega-30.2 g

Cholesterol79 mg

Sodium668 mg

Potassium1676 mg

Calcium484 mg

Iron19 mg

Magnesium368 mg

Phosphorus717 mg

Zinc7.2 mg

Copper2.4 mg

Manganese3.3 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A83 mcg

Vitamin E1.3 mg

Vitamin K18 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2 mg

Folate0 mcg

Choline43 mg

Caffeine98 mg

Water307 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 51. The excerpt below is the record exactly as published.

CHOCOLATE FUDGE One-half pound of chocolate, one scant cup of karo syrup, four cups of sugar, one scant cup of milk, one-eighth teaspoon of salt, one tablespoon of vanilla, one tablespoon of butter

Cook this with the app: pantry check, scaling, and the assistant.