Fudge (No. 2)

Name: Fudge (No. 2)
Ingredients: 3 cups sugar; 1 cup milk; 1 tablespoon butter; 4 or 5 tablespoons cocoa

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

2526Calories

13 gProtein

627 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories2526 kcal

Protein13 g

Carbohydrates627 g

Fiber7.8 g

Sugars614 g

Total Fat24 g

Saturated Fat6.6 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol61 mg

Sodium105 mg

Potassium1033 mg

Calcium337 mg

Iron4.3 mg

Magnesium155 mg

Phosphorus438 mg

Zinc2.8 mg

Copper1 mg

Manganese1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.9 mg

Folate8.3 mcg

Choline46 mg

Caffeine20 mg

Water218 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. 2).—3 cups sugar; 1 cup milk; 1 tablespoon butter; 4 or 5 tablespoons cocoa

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