Fudge
From Cookery for little girls, 1910
Presented as published in 1910. 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
1693Calories
9 gProtein
422 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1693 kcal
Protein8.7 g
Carbohydrates422 g
Fiber7.8 g
Sugars408 g
Total Fat20 g
Saturated Fat4.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol46 mg
Sodium57 mg
Potassium854 mg
Calcium185 mg
Iron4.2 mg
Magnesium140 mg
Phosphorus315 mg
Zinc2.2 mg
Copper1 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate8.3 mcg
Choline25 mg
Caffeine20 mg
Water113 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 38. The excerpt below is the record exactly as published.
FUDGE Particularly smooth fudge is made in a way that seems strange until you try it. Take two cups of sugar, half a cup of milk, one table- spoonful of butter, a few drops of vanilla, and four tablespoonfuls of cocoa
Cook this with the app: pantry check, scaling, and the assistant.