Fudge
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
2006Calories
7 gProtein
457 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories2006 kcal
Protein7 g
Carbohydrates457 g
Fiber4 g
Sugars448 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol51 mg
Sodium125 mg
Potassium806 mg
Calcium369 mg
Iron6.2 mg
Magnesium118 mg
Phosphorus251 mg
Zinc1.8 mg
Copper0.7 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate2.2 mcg
Choline27 mg
Caffeine24 mg
Water116 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 46. The excerpt below is the record exactly as published.
FUDGE. 1 c. granulated sugar. 2 oz. chocolate. 1 ¢c. brown sugar. $e. milk. 1 tbsp. butter. 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.