Americandessertvegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Fudge, 2
From Cookery for every household, 1914
Serves 12
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
343Calories
4 gProtein
53 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein3.9 g
Carbohydrates53 g
Fiber1 g
Sugars49 g
Total Fat14 g
Saturated Fat1.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat9.5 g
Omega-30 g
Cholesterol31 mg
Sodium14 mg
Potassium444 mg
Calcium23 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.2 mcg
Choline25 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 973. The excerpt below is the record exactly as published.
Fudge, 2 1 lb. granulated sugar. 1 gill honey. 1 gill water. A pinch cream of tartar. 2 whites of egg. Flavouring. J lb. shelled walnuts
Cook this with the app: pantry check, scaling, and the assistant.