Fudge
From The Central cook book, 1924
Presented as published in 1924. 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
3593Calories
18 gProtein
642 gCarbs
133 gFat
Full nutrition (34 nutrients)
Calories3593 kcal
Protein18 g
Carbohydrates642 g
Fiber17 g
Sugars604 g
Total Fat133 g
Saturated Fat70 g
Monounsaturated Fat28 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol284 mg
Sodium77 mg
Potassium1381 mg
Calcium244 mg
Iron14 mg
Magnesium326 mg
Phosphorus558 mg
Zinc7.7 mg
Copper2.8 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate24 mcg
Choline29 mg
Caffeine66 mg
Water148 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 59. The excerpt below is the record exactly as published.
Fudge 3 cups sugar. 1 cup milk or cream. 1 tablespoon butter. 1 teaspoon vanilla, Bee Brand. 4 or 5 tablespoons cocoa or 2 ounces unsweetened chocolate
Cook this with the app: pantry check, scaling, and the assistant.