Fudge

Name: Fudge
Ingredients: 2 cupfuls sugar; 2 ounces chocolate; 1 cupful water; 2 tablespoonfuls butter; ½ cupful corn syrup; 1 teaspoonful vanilla

From A text-book of cooking, 1915

Presented as published in 1915. 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

2333Calories

3 gProtein

561 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories2333 kcal

Protein2.8 g

Carbohydrates561 g

Fiber4 g

Sugars555 g

Total Fat41 g

Saturated Fat10 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol68 mg

Sodium129 mg

Potassium341 mg

Calcium68 mg

Iron4.8 mg

Magnesium89 mg

Phosphorus122 mg

Zinc1.9 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.1 mcg

Vitamin E0.3 mg

Vitamin K4.6 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate0 mcg

Choline0 mg

Caffeine24 mg

Water281 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 128. The excerpt below is the record exactly as published.

FUDGE 2 cupfuls sugar 2 ounces chocolate 1 cupful water 2 tablespoonfuls butter £ cupful corn syrup 1 teaspoonful vanilla

Cook this with the app: pantry check, scaling, and the assistant.