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Marshmallow Fudge
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
341Calories
2 gProtein
61 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein1.6 g
Carbohydrates61 g
Fiber0.9 g
Sugars53 g
Total Fat11 g
Saturated Fat6.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol24 mg
Sodium25 mg
Potassium74 mg
Calcium21 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus36 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3 mcg
Choline2.3 mg
Caffeine4 mg
Water20 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 211. The excerpt below is the record exactly as published.
Marshmallow Fudge. Two cups granulated sugar, 1 cup of cream, 2 squares Baker's chocolate, butter size of butternut, ^ pound marshmallows
Cook this with the app: pantry check, scaling, and the assistant.