vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Nut Fudge Sauce
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
482Calories
9 gProtein
67 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein9.1 g
Carbohydrates67 g
Fiber3.2 g
Sugars55 g
Total Fat22 g
Saturated Fat1.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol8.2 mg
Sodium15 mg
Potassium465 mg
Calcium91 mg
Iron2 mg
Magnesium57 mg
Phosphorus232 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.6 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline4 mg
Caffeine2.7 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 74. The excerpt below is the record exactly as published.
NUT FUDGE SAUCE. White sugar, 1 cup. Milk, % cup. Brown sugar, ~y2 CUP- Butter, 1 tablespoon. Chocolate, iy2 squares. Vanilla, y2 teaspoon. Nut meats, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.