Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fudge
From The Henderson cook book, 1914
Serves 16
— Mrs. T. B. Bullock.
Presented as published in 1914. 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
311Calories
2 gProtein
66 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein1.8 g
Carbohydrates66 g
Fiber1 g
Sugars63 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol21 mg
Sodium32 mg
Potassium202 mg
Calcium93 mg
Iron1.5 mg
Magnesium30 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Choline6.7 mg
Caffeine6.1 mg
Water29 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 76. The excerpt below is the record exactly as published.
FUDGE. Two pounds brown sugar, % pound chocolate, 2 cups good rich milk, butter size of an egg
Cook this with the app: pantry check, scaling, and the assistant.