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Fudge
From How we cook in Tennessee .., 1906
Serves 12
Recipe by Mrs. C. A. Derryberry.
Presented as published in 1906. 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
199Calories
0 gProtein
34 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories199 kcal
Protein0.5 g
Carbohydrates34 g
Fiber0.1 g
Sugars33 g
Total Fat8.2 g
Saturated Fat4.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol23 mg
Sodium4.6 mg
Potassium24 mg
Calcium13 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0.4 mg
Water12 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 156. The excerpt below is the record exactly as published.
Fudge. — Two cups white sugar, one cup cream, one table- spoon butter, one-fourth cake Baker's chocolate
Cook this with the app: pantry check, scaling, and the assistant.