Fudge
From Crescent cook book, 1920
Presented as published in 1920. 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
2526Calories
13 gProtein
627 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories2526 kcal
Protein13 g
Carbohydrates627 g
Fiber7.8 g
Sugars614 g
Total Fat24 g
Saturated Fat6.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol61 mg
Sodium105 mg
Potassium1033 mg
Calcium337 mg
Iron4.3 mg
Magnesium155 mg
Phosphorus438 mg
Zinc2.8 mg
Copper1 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate8.3 mcg
Choline46 mg
Caffeine20 mg
Water218 g
As published
This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 16. The excerpt below is the record exactly as published.
FUDGE 3 cups Sugar 1 cup Milk 1 tablespoon Butter When sugar is melted add 4 or 5 table- spoons cocoa, Stir and boil 15 minutes. Take from fire, add 1 teaspoon Mapleine
Cook this with the app: pantry check, scaling, and the assistant.