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Fudge No. 2

Name: Fudge No. 2
Yield: 8 servings
Ingredients: 2 cups sugar; 1 cup cream; 2 squares chocolate; Vanilla, to flavor

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

328Calories

1 gProtein

55 gCarbs

13 gFat

Full nutrition (30 nutrients)

Calories328 kcal

Protein0.9 g

Carbohydrates55 g

Fiber0.4 g

Sugars53 g

Total Fat13 g

Saturated Fat7.1 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol31 mg

Sodium8 mg

Potassium64 mg

Calcium22 mg

Iron0.5 mg

Magnesium11 mg

Phosphorus30 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K1.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Caffeine2.7 mg

Water17 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. 2. 2 cups sugar. 1 cup cream. 2 squares chocolate. "^ Vanilla, to flavor

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