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Fudge
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 16
After this recipe all kinds can be made: adding nut meats or chocolate, and changing flavors and colors.
Presented as published in 1907. 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
582Calories
2 gProtein
144 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories582 kcal
Protein2 g
Carbohydrates144 g
Sugars144 g
Total Fat2.4 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium25 mg
Potassium94 mg
Calcium76 mg
Iron0.1 mg
Magnesium7.7 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Water54 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 156. The excerpt below is the record exactly as published.
FUDGE. Five pounds of sugar, one quart of fresh milk
Cook this with the app: pantry check, scaling, and the assistant.