Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fudge
From The Landmarks club cook book, 1903
Serves 16
Presented as published in 1903. 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
169Calories
1 gProtein
39 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein0.7 g
Carbohydrates39 g
Fiber0.5 g
Sugars37 g
Total Fat2.6 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.9 mg
Sodium9.2 mg
Potassium63 mg
Calcium28 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus21 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline3.2 mg
Caffeine2.5 mg
Water7.2 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 134. The excerpt below is the record exactly as published.
Fudge. One cup and a half light brown sugar, same of white sugar, one-half cup of milk, tablespoon of butter, piece of unsweet- ened chocolate about two inches square
Cook this with the app: pantry check, scaling, and the assistant.