Fudge Sauce

Name: Fudge Sauce
Ingredients: 1 1/4 cups sugar; 1/2 cup cream; 1/4 cup syrup (corn); 3 tablespoons butter; 3 tablespoons cocoa

From Prestcold cold cookery, 1930

Presented as published in 1930. 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

1606Calories

6 gProtein

316 gCarbs

78 gFat

Full nutrition (33 nutrients)

Calories1606 kcal

Protein5.9 g

Carbohydrates316 g

Fiber5.8 g

Sugars301 g

Total Fat78 g

Saturated Fat25 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat0.1 g

Cholesterol215 mg

Sodium35 mg

Potassium617 mg

Calcium102 mg

Iron3.2 mg

Magnesium101 mg

Phosphorus217 mg

Zinc1.6 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K3.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate6.2 mcg

Choline2.2 mg

Caffeine15 mg

Water76 g

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 5. The excerpt below is the record exactly as published.

FUDGE SAUCE 14 cups sugar # cup cream, ¢ cup syrup (corn) 3 tablespoons butter 3 tablespoons cocoa

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