vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fudges
From The Times cook book, no. 2, 1905
Serves 8
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
383Calories
1 gProtein
96 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein0.8 g
Carbohydrates96 g
Fiber0.3 g
Sugars94 g
Total Fat3.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium46 mg
Potassium1262 mg
Calcium191 mg
Iron4.2 mg
Magnesium211 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0.3 mcg
Choline14 mg
Caffeine0.8 mg
Water36 g
Estimated from matched ingredients across 8 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. Put over fire and stir con- tinually until it will form a rather hard ball when tested in cold water. Add a teaspoon vanilla
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