Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fudge
From Delta Gamma cook book, 1922
Serves 16
Presented as published in 1922. 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
184Calories
1 gProtein
40 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein1.2 g
Carbohydrates40 g
Fiber0.8 g
Sugars38 g
Total Fat3.1 g
Saturated Fat1.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.9 mg
Sodium7.3 mg
Potassium63 mg
Calcium24 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus34 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline4.9 mg
Caffeine3.8 mg
Water13 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 97. The excerpt below is the record exactly as published.
Fudge 2 cups sugar 2 squares chocolate 1 cup milk 1 tablespoon butter Stir well before putting on the stove. Boil until it thickens when dropped into cold water. Add teaspoon of cinnamon and set to cool. Beat until creamy, pour into pan and cut into squares. Trix Howard (Nu). Fudge Let three cups white sugar and one cup milk come to a boil and then add three squares of Baker's chocolate
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