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Fudge
From The household cook book, 1902
Serves 8
Nuts can be added for variety.
Presented as published in 1902. 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
248Calories
1 gProtein
55 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein1.3 g
Carbohydrates55 g
Fiber0.4 g
Sugars55 g
Total Fat3.5 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.5 mg
Sodium14 mg
Potassium83 mg
Calcium42 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.9 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline5.4 mg
Caffeine2.7 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 343. The excerpt below is the record exactly as published.
FUDGE. — Take 2 cups granulated sugar, 1 cup of milk, 1 heaping teaspoonful of butter, 1 small teaspoon of vanilla, 2 squares or 1 ounce of chocolate
Cook this with the app: pantry check, scaling, and the assistant.