Fudge
From Cookery 1 experiments and recipes, 1912
Presented as published in 1912. 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
3961Calories
15 gProtein
459 gCarbs
258 gFat
Full nutrition (33 nutrients)
Calories3961 kcal
Protein15 g
Carbohydrates459 g
Fiber4 g
Sugars429 g
Total Fat258 g
Saturated Fat135 g
Monounsaturated Fat50 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol695 mg
Sodium146 mg
Potassium927 mg
Calcium413 mg
Iron4.8 mg
Magnesium121 mg
Phosphorus469 mg
Zinc2.6 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.3 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0 mcg
Caffeine24 mg
Water362 g
As published
This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 5. The excerpt below is the record exactly as published.
Fudge 2 c. sugar 2 oz. chocolate 19 2A c milk or cream 2 tb. or more butter 1 t. vanilla salt
Cook this with the app: pantry check, scaling, and the assistant.