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Fudges

Name: Fudges
Yield: 6 servings
Ingredients: Put into your granite sauce pan 2 tablespoonfuls of butter; 1 cupful light-brown cane sugar; y2 cupfuls of milk; 2 cupfuls New Orleans molasses; 4 squares grated chocolate

From The Times cook book, no. 2, 1905

Serves 6

Presented as published in 1905. 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

508Calories

1 gProtein

128 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories508 kcal

Protein1 g

Carbohydrates128 g

Fiber0.4 g

Sugars125 g

Total Fat4.7 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol13 mg

Sodium61 mg

Potassium1681 mg

Calcium255 mg

Iron5.6 mg

Magnesium281 mg

Phosphorus77 mg

Zinc0.5 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A6.5 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.8 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.1 mg

Folate0.3 mcg

Choline19 mg

Caffeine1 mg

Water48 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 171. The excerpt below is the record exactly as published.

FUDGES. Put into your granite sauce pan 2 tablespoonfuls of butter, 1 cupful light- brown cane sugar, y2 cupful of milk, 2 cup- fuls New Orleans molasses and 4 squares grated chocolate

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