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Makshmallow Fudge
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 8
Presented as published in 1914. 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
248Calories
1 gProtein
62 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein0.8 g
Carbohydrates62 g
Fiber0 g
Sugars58 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.1 mg
Sodium32 mg
Potassium91 mg
Calcium61 mg
Iron0.4 mg
Magnesium6.7 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline3.9 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 106. The excerpt below is the record exactly as published.
MAKSHMALLOW FUDGE. 2 C. light brown sugar 1 C. marshm allow i/2 C. milk 1 t. butter i/o t. vanilla
Cook this with the app: pantry check, scaling, and the assistant.