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Fudge
From The art of German cooking and baking, 1922
Serves 16
Presented as published in 1922. 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
284Calories
2 gProtein
39 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories284 kcal
Protein2 g
Carbohydrates39 g
Fiber0.9 g
Sugars34 g
Total Fat20 g
Saturated Fat5.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat3.8 g
Cholesterol40 mg
Sodium19 mg
Potassium99 mg
Calcium25 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.4 mcg
Choline0.2 mg
Caffeine1.1 mg
Water21 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 160. The excerpt below is the record exactly as published.
FUDGE. 1 cup granulated sugar 2 squares chocolate 1 cup brown sugar 2 tbsps. butter 1 cup milk 1 tsp. vanilla Preparation : Put sugar, chocolate and milk on to boil and stir occasionally to prevent burning. Remove from fire as soon as a soft ball can be formed when mixture is tested in cold water. Add butter; stir vigorously Until creamy. Pour into buttered shallow pan and mark in squares. No. 19— CARAMELS. 1 cup milk % lb. sweet chocolate 1 cup syrup 1 tbsp. flour 1 cup sugar 1 tbsp. butter 1 cup brown sugar 1 tsp. vanilla Preparation: Mix everything together. Boil until it hardens in cold water. The last quarter hour stir well. Put in buttered tins. Wlhen cold, cut in squares. —337— No. 20^FUDGE. 2 cups sugar 1 tsp. vanilla 1 cup grated chocolate 1 % cups milk or 1 cup cream 1 cup chopped walnuts Butter, size of walnut
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