Fudge
From Magnet cream separator cook book, 1910
Recipe by Mrs. W. M. Evans, Vancouver, B.C.
Presented as published in 1910. 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
2052Calories
8 gProtein
518 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories2052 kcal
Protein7.5 g
Carbohydrates518 g
Fiber5.8 g
Sugars508 g
Total Fat19 g
Saturated Fat3.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol46 mg
Sodium56 mg
Potassium685 mg
Calcium178 mg
Iron3.3 mg
Magnesium109 mg
Phosphorus268 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate6.2 mcg
Choline24 mg
Caffeine15 mg
Water110 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 31. The excerpt below is the record exactly as published.
FUDGE. % cup milk, 1 tablespoon butter. You boil these until the butter is melted. 2% cups of white sugar, 9 teaspoons of Cocoa, add a piDch of salt
Cook this with the app: pantry check, scaling, and the assistant.