Americandessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Fudge, 1
From Cookery for every household, 1914
Serves 16
The mixture may be made richer by using partly cream instead of milk.
Presented as published in 1914. 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
184Calories
2 gProtein
31 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein2.4 g
Carbohydrates31 g
Fiber1.7 g
Sugars29 g
Total Fat7.9 g
Saturated Fat1.5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol4.3 mg
Sodium1.7 mg
Potassium97 mg
Calcium29 mg
Iron1 mg
Magnesium36 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E2.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.9 mcg
Choline6.4 mg
Caffeine2.8 mg
Water1.4 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 972. The excerpt below is the record exactly as published.
Fudge, 1 1 lb. granulated sugar. | pt. milk. 2 oz. unsweetened choco- late. 1 oz. butter. 1 cupful chopped nuts. Vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.