vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fudge
From The Times cook book, no. 2, 1905
Serves 16
Presented as published in 1905. 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
157Calories
1 gProtein
39 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories157 kcal
Protein0.6 g
Carbohydrates39 g
Fiber0.2 g
Sugars38 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.8 mg
Sodium6.4 mg
Potassium45 mg
Calcium20 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline2.8 mg
Caffeine0.6 mg
Water14 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 170. The excerpt below is the record exactly as published.
FUDGE. To % pint of cream add iy2 'pounds of granulated sugar (cane, not beet.) Stir while over fire until it boils, then stir in V* teaspoonful of cream of tartar. Continue stirring five minutes, then slowly add another y2 pint of cream. When a soft ball can be formed in water remove from the fire and add y, pound of "stock fondant," and 2 tablespoonfuls of vanilla. Stir until thick, and pour on buttered paper and cut into squares. CHOCOLATE AND NUT FUDGE. Is made same way, only when fondant is added, y& pound of chocolate and a little butter must be added, and rolled nuts or cocoanut. Thib is delicious. FUDGE. Three cups of sugar (white,) 1 cup of milk, 2 tablespoonfuls of cocoa, va- nilla, 1 teaspoonful and 1 tablespoonful of butter
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