vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Nut Fudge
From Around-the-world cook book, 1913
Serves 3
Presented as published in 1913. 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
852Calories
4 gProtein
206 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories852 kcal
Protein4 g
Carbohydrates206 g
Fiber0 g
Sugars207 g
Total Fat8.2 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol25 mg
Sodium49 mg
Potassium190 mg
Calcium153 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus124 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 91. The excerpt below is the record exactly as published.
NUT FUDGE Sugar, 3 cups, Milk, liA cups. Butter, 1 large tablespoon, Vanilla, 1 teaspoon. Nut-meats, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.