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Nut Fudge
From How we cook in Tennessee .., 1906
Serves 20
— Mrs. J. M. Thompson.
Presented as published in 1906. 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
258Calories
1 gProtein
65 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories258 kcal
Protein0.9 g
Carbohydrates65 g
Fiber0.1 g
Sugars58 g
Total Fat5.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol13 mg
Sodium16 mg
Potassium357 mg
Calcium56 mg
Iron1.2 mg
Magnesium50 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate8.2 mcg
Choline2.9 mg
Caffeine0.7 mg
Water6.3 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 157. The excerpt below is the record exactly as published.
Nut Fudge. — Two cups of brown sugar, two cups of white sugar, one cup of molasses, one cup of nuts, one cake of sweet chocolate, one cup of sweet milk, lump of butter
Cook this with the app: pantry check, scaling, and the assistant.