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Fadge
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Jane Evers.
Presented as published in 1912. 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
459Calories
12 gProtein
96 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein12 g
Carbohydrates96 g
Fiber3 g
Sugars0.6 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium12 mg
Potassium187 mg
Calcium32 mg
Iron6.3 mg
Magnesium34 mg
Phosphorus134 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.5 mg
Folate213 mcg
Choline13 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 61. The excerpt below is the record exactly as published.
FADGE. — To 1 cup wheat flour add 1 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.