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College Fudge
From How we cook in Tennessee .., 1906
Serves 16
The brown fudge should be well spotted with the white of the marshmallows.
Presented as published in 1906. 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
211Calories
1 gProtein
52 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories211 kcal
Protein1 g
Carbohydrates52 g
Fiber0.1 g
Sugars46 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.5 mg
Sodium29 mg
Potassium27 mg
Calcium20 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline2.7 mg
Caffeine0.2 mg
Water18 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 157. The excerpt below is the record exactly as published.
College Fudge. — A college girl gives this as her recipe for making fudge : Boil a fourth of a cake of chocolate, a pound of granulated sugar (two cupfuls), a cupful of milk, and a tea- spoonful of butter five minutes. Then remove from the fire and add a pound of marshmallows
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