Fudge
From A handbook of home economics, 1912
Presented as published in 1912. 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
1619Calories
5 gProtein
416 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories1619 kcal
Protein4.7 g
Carbohydrates416 g
Fiber7.8 g
Sugars402 g
Total Fat27 g
Saturated Fat2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Cholesterol63 mg
Sodium12 mg
Potassium673 mg
Calcium37 mg
Iron4.2 mg
Magnesium126 mg
Phosphorus195 mg
Zinc1.7 mg
Copper1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate8.3 mcg
Choline3 mg
Caffeine20 mg
Water7.9 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 3. The excerpt below is the record exactly as published.
Fudge 2 c. sugar. 2 tbsp. butter. y?, to 1 c. milk. 1 tsp. vanilla. 1 to 1J/2 sq. unsweetened chocolate, or 4 tbsp. cocoa
Cook this with the app: pantry check, scaling, and the assistant.