vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fudge
From The Toronto Cook Book, 1915
Serves 16
Presented as published in 1915. 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
172Calories
0 gProtein
40 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein0.2 g
Carbohydrates40 g
Fiber0.3 g
Sugars40 g
Total Fat1.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.4 mg
Sodium2.1 mg
Potassium27 mg
Calcium3.5 mg
Iron0.4 mg
Magnesium7.1 mg
Phosphorus9.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine2 mg
Water15 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 38. The excerpt below is the record exactly as published.
Fudge Take three squares of chocolate, three cups of sugar, one cup of milk or water, one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.