vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fudge
From Mary Jane's cook book, 1916
Serves 12
Sister Anne.
Presented as published in 1916. 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
235Calories
1 gProtein
52 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein1.3 g
Carbohydrates52 g
Fiber0.7 g
Sugars51 g
Total Fat3.9 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.1 mg
Sodium9.4 mg
Potassium67 mg
Calcium30 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus37 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline5.5 mg
Caffeine3.3 mg
Water19 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 27. The excerpt below is the record exactly as published.
FUDGE. Sugar, 3 cups. Unsweetened chocolate, 2 squares. Milk, 1 cup. Butter, 1 heaping tablespoon. Vanilla, 2 teaspoons
Cook this with the app: pantry check, scaling, and the assistant.