Americandessertvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fudge
From How we cook in Tennessee .., 1906
Serves 12
Recipe by Miss Annie May.
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
199Calories
0 gProtein
50 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories199 kcal
Protein0.1 g
Carbohydrates50 g
Fiber0.1 g
Sugars50 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.5 mg
Sodium1.7 mg
Potassium9.4 mg
Calcium3.9 mg
Iron0.1 mg
Magnesium2.2 mg
Phosphorus4.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.6 mg
Caffeine0.4 mg
Water2.4 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 156. The excerpt below is the record exactly as published.
Fudge. — Two cups white sugar, one cup cream, one table- spoon butter, one-fourth cake Baker's chocolate; mix sugar and cream; when hot, add chocolate (grated); as soon as it boils, put in butter. Stir vigorously and constantly until thick. Remove and beat until quite cool; pour into buttered tins. — Mrs. C. A. Derryberry. Fudge. — Three cups sugar, two large tablespoons of butter, one-quarter cake of Baker's chocolate; put these ingredients into a porcelain kettle, with enough milk to cover. Boil until it slightly hardens when tested in cold water. Add a teaspoon of vanilla
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