Fudge
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
1708Calories
8 gProtein
412 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1708 kcal
Protein8 g
Carbohydrates412 g
Fiber0 g
Sugars414 g
Total Fat20 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium98 mg
Potassium383 mg
Calcium306 mg
Iron0.2 mg
Magnesium31 mg
Phosphorus249 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 52. The excerpt below is the record exactly as published.
FUDGE. Miss Carolyn Manley, St. Louis Mo. 3 ounces chocolate. 2 .cups vinegar. 1 heaping teaspoon butter. % cup milk. Y2 teaspocn vanilla. Cook chocolate, niilk and sugar 5 minutes. Add the butter and boil about 15 minutes more till it hardens slightly when dropped into cold water; add vanilla and beat hard before put- ting in buttered pan; cut in squares l^efore it hardens. The less you cook it and the more you beat, the creamier it be- comes. FUDGE. Miss Clara Estelle Burroughs. 2 cups sugar. 2 squares Baker’s chocolate. 1 cup milk. 1 tablespoon butter. 1 teaspoon vanilla
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