Peanut Butter Fudge
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
2191Calories
32 gProtein
448 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories2191 kcal
Protein32 g
Carbohydrates448 g
Fiber0 g
Sugars451 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium376 mg
Potassium1500 mg
Calcium1205 mg
Iron0.2 mg
Magnesium120 mg
Phosphorus986 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water869 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 18. The excerpt below is the record exactly as published.
PEANUT BUTTER FUDGE Gook together: 2 C. granulated sugar, 2 Tb. Peanut Butter, and 4 C. Milk until it forms a soft ball when dropped in cold water. Add 4 tsp. Vanilla
Cook this with the app: pantry check, scaling, and the assistant.