Americandessertvegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Fudge No. 1
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Presented as published in 1913. 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
371Calories
3 gProtein
55 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein3.1 g
Carbohydrates55 g
Fiber1.9 g
Sugars50 g
Total Fat22 g
Saturated Fat3.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol19 mg
Sodium15 mg
Potassium247 mg
Calcium72 mg
Iron1.9 mg
Magnesium53 mg
Phosphorus93 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate0.3 mcg
Choline1 mg
Caffeine7 mg
Water10 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 93. The excerpt below is the record exactly as published.
Fudge No. 1. 1 cup brown sugar. 1 cup maple sugar. 1 cup chocolate, grated. y^ cup cream, or milk and butter. 1 cup walnuts, chopped. Vanilla to flavor
Cook this with the app: pantry check, scaling, and the assistant.