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Fudge
From The farm cook & rule book, 1923
Serves 16
Presented as published in 1923. 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
204Calories
4 gProtein
31 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein3.6 g
Carbohydrates31 g
Fiber1.1 g
Sugars27 g
Total Fat8.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.9 mg
Sodium6.5 mg
Potassium173 mg
Calcium37 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus93 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline2.7 mg
Caffeine0.7 mg
Water14 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 98. The excerpt below is the record exactly as published.
Fudge 2 cupfuls sugar 1 tablespoonful butter 1 cupful milk 1 teaspoonful vanilla 1 square chocolate 1 cupful nut meats
Cook this with the app: pantry check, scaling, and the assistant.