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Marshmallow Fudge
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 12
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
165Calories
1 gProtein
41 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein0.5 g
Carbohydrates41 g
Fiber0 g
Sugars39 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.1 mg
Sodium21 mg
Potassium61 mg
Calcium41 mg
Iron0.3 mg
Magnesium4.5 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.2 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
Choline2.6 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 12 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.