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Good Fudge
From Delicacies, 1929
Serves 8
Recipe by Mrs. E. A. Brclin.
Presented as published in 1929. 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
270Calories
4 gProtein
52 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories270 kcal
Protein4.2 g
Carbohydrates52 g
Fiber0.7 g
Sugars50 g
Total Fat6.3 g
Saturated Fat3.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.1 g
Cholesterol26 mg
Sodium13 mg
Potassium126 mg
Calcium13 mg
Iron1 mg
Magnesium16 mg
Phosphorus60 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate2.8 mcg
Choline0.3 mg
Caffeine1.9 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 66. The excerpt below is the record exactly as published.
Good Fudge 2 cups granulated sugar Pinch of salt 3 tablespoons cocoa V2 cup cream Boil until soft ball forms in water, add tahlespoonful of butter but do not stir. Set away until sfone cold. Add vanilla and heat until it becomes creamy. Add one cup walnut meats. broken
Cook this with the app: pantry check, scaling, and the assistant.