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Cocoa Fudge
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
693Calories
20 gProtein
40 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein20 g
Carbohydrates40 g
Fiber9.7 g
Sugars18 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol164 mg
Sodium169 mg
Potassium1478 mg
Calcium557 mg
Iron5 mg
Magnesium205 mg
Phosphorus673 mg
Zinc3.9 mg
Copper1.2 mg
Manganese1.2 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K3.6 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.2 mg
Folate10 mcg
Choline69 mg
Caffeine25 mg
Water391 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 33. The excerpt below is the record exactly as published.
Cocoa Fudge Use the rule for chocolate fudge, with the exception of using one-half cup of milk and one-half cup of cream instead of all milk. Add five tablespoons of good cocoa
Cook this with the app: pantry check, scaling, and the assistant.