Fudge (No. 1)

Name: Fudge (No. 1)
Ingredients: 3 cups brown sugar; 1 cup white sugar; 1 cup milk; 1 heaping teaspoon butter; ½ cake Baker’s chocolate; 2 teaspoons vanilla; ½ cup chopped black walnuts

From The Raleigh cook book, 1907

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

3455Calories

9 gProtein

860 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories3455 kcal

Protein8.8 g

Carbohydrates860 g

Fiber0 g

Sugars854 g

Total Fat12 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol40 mg

Sodium281 mg

Potassium1262 mg

Calcium851 mg

Iron4.8 mg

Magnesium90 mg

Phosphorus274 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1 mg

Folate6.6 mcg

Choline59 mg

Caffeine0 mg

Water229 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 42. The excerpt below is the record exactly as published.

Fudge (No. 1).—3 cups brown sugar; 1 cup white sugar; 1 cup milk; 1 heaping teaspoon butter; % cake Baker’s chocolate; 2 tea- spoons vanilla; % cup chopped black walnuts. Cook the ingredients, except the vanilla and walnuts, until thick. Beat till it begins to sugar; add vanilla and walnuts. Pour in a buttered dish and cut in small squares. Fudge (No. 2).—3 cups sugar; 1 cup milk; 1 tablespoon butter; 4 or 5 tablespoons cocoa. When the sugar is melted add 4 or 5 tablespoons cocoa. Stir and boil 15 minutes. Take from fire, add 1 teaspoon vanilla. Stir till creamy. Pour on buttered plates, cut in squares. Cocoanut Candy.—2 pounds of granulated sugar; 1 grated cocoa- nut; 1 small cup milk or water. Melt sugar and water; cook about ten or twelve minutes until it forms a soft, creamy ball when tried in a cup without water. Take from fire and stir until it is a little creamy. Stir in cocoanut and pour in buttered pan or on oil paper. Nut Crackle.—Cover the bottom of a greased shallow pan thickly with mixed nuts or roasted peanuts. Stir in a pan over the fire, one pound of granulated sugar, until it melts, then pour over the nuts; cool and break or cut in small pieces. Plain Sugar Candy.—2 cups granulated sugar; 4% cup vinegar; a little water. AA ag Veneyg ae Wet sugar with a little water;,melt. Then boil until it hardens when dropped into water. Pour into a greased dish and then flavor with one teaspoon vanilla. Pull. Turkish Candy.—4 pounds sugar; 2 teaspoons vanilla

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