Fudge Cakes

Name: Fudge Cakes
Ingredients: 1% cup shortening; % cup flour; 1 cup sugar; 1 cup nuts; 2 eggs; 2 squares unsweetened chocolate; 1 teaspoon salt; 1 teaspoon vanilla

From The Wilson cook book, 1941

Presented as published in 1941. 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

4431Calories

35 gProtein

356 gCarbs

326 gFat

Full nutrition (34 nutrients)

Calories4431 kcal

Protein35 g

Carbohydrates356 g

Fiber0 g

Sugars202 g

Total Fat326 g

Saturated Fat3.7 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol372 mg

Sodium2498 mg

Potassium1698 mg

Calcium101 mg

Iron7.7 mg

Magnesium108 mg

Phosphorus661 mg

Zinc2.8 mg

Copper1 mg

Manganese0.9 mg

Vitamin D2 mcg

Vitamin C43 mg

Vitamin A241 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B61.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)21 mg

Folate303 mcg

Choline294 mg

Caffeine0 mg

Water103 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 34. The excerpt below is the record exactly as published.

Fudge Cakes 1% cup shortening % cup flour 1 cup sugar 1 cup nuts 2 eggs 2 squares unsweetened chocolate ‘1 teaspoon salt 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.