vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
FUDGE
From Royal Victoria cook book, 1900
Serves 16
Presented as published in 1900. 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
105Calories
0 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein0.2 g
Carbohydrates26 g
Fiber0 g
Sugars26 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.2 mg
Sodium4.7 mg
Potassium13 mg
Calcium12 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus7.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A5.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline1.4 mg
Caffeine0 mg
Water7.3 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 71. The excerpt below is the record exactly as published.
FUDGE.—Two cups sugar, $ cup milk, 2 teaspoons butter, 2 teaspoons cocoa or grated chocolate, 3 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.