Fudge
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
1307Calories
9 gProtein
322 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1307 kcal
Protein8.9 g
Carbohydrates322 g
Fiber8 g
Sugars308 g
Total Fat19 g
Saturated Fat4.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol46 mg
Sodium56 mg
Potassium876 mg
Calcium185 mg
Iron4.3 mg
Magnesium145 mg
Phosphorus322 mg
Zinc2.3 mg
Copper1 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate8.6 mcg
Choline25 mg
Caffeine21 mg
Water113 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.
Fudge MELT one tablespoon butter, add one-half pup milk and one and one-half cups sugar ; stir until sugar is dissolved, then add five table- spoons prepared cocoa, or two squares unsweet- ened chocolate. Stir constantly until chocolate is melted. Heat to boiling point and boil twelve minutes, stirring occasionally to prevent burn- ing. Extinguish flame, add one teaspoon vanilla, and beat until the mixture is creamy. Pour into a buttered pan, cool, and mark in squares. Cocoanut Cream Candy Melt two teaspoons butter, add one-half cup milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.