Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fudge Cake
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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
264Calories
1 gProtein
52 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein0.7 g
Carbohydrates52 g
Fiber0.5 g
Sugars50 g
Total Fat13 g
Saturated Fat4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol32 mg
Sodium5 mg
Potassium42 mg
Calcium14 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline1.4 mg
Caffeine2.5 mg
Water9.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 179. The excerpt below is the record exactly as published.
UDGE CAKE. Mrs. T. R. Chambers. Make an all chocolate loaf cake in a square pan, not too deep. When the cake is cool, take marshmallows and put them evenly all over the top. Make fudge of three squares Baker^s chocolate, two cups granulated sugar, one-half cup cream or rich milk, butter size of half an egg
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