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Marshmallow Fudge
From The Monmouth Baptist ladies' cook book, 1907
Serves 16
Presented as published in 1907. 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
175Calories
1 gProtein
43 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein0.7 g
Carbohydrates43 g
Fiber0 g
Sugars41 g
Total Fat0.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.8 mg
Sodium22 mg
Potassium73 mg
Calcium50 mg
Iron0.3 mg
Magnesium5.3 mg
Phosphorus17 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
Folate0.4 mcg
Choline3.6 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 143. The excerpt below is the record exactly as published.
MARSHMALLOW FUDGE. Elizabeth Charlton. Boil to a soft ball, three cups of light brown sugar with one cup of milk. Beat in after removing from the fire one-fourth pound of marshmallows
Cook this with the app: pantry check, scaling, and the assistant.