Fudge
From Durham cook book ..., 1921
Recipe by Mrs. M. F. Markham.
Presented as published in 1921. 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
1661Calories
4 gProtein
408 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1661 kcal
Protein4 g
Carbohydrates408 g
Fiber0 g
Sugars409 g
Total Fat27 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol78 mg
Sodium54 mg
Potassium216 mg
Calcium159 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus129 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 31. The excerpt below is the record exactly as published.
FUDGE. Two cups granulated sugar, one-half cake chocolate, one-half cup milk, tw^o large tablespoonf uls butter, pinch cream of tartar, one tablespoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.