Peanut Butter Fudge
From The Central cook book, 1924
Miss Rutn Dew.
Presented as published in 1924. 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
3332Calories
38 gProtein
637 gCarbs
114 gFat
Full nutrition (33 nutrients)
Calories3332 kcal
Protein38 g
Carbohydrates637 g
Fiber10 g
Sugars602 g
Total Fat114 g
Saturated Fat13 g
Monounsaturated Fat49 g
Polyunsaturated Fat16 g
Cholesterol94 mg
Sodium368 mg
Potassium1066 mg
Calcium97 mg
Iron3.3 mg
Magnesium312 mg
Phosphorus635 mg
Zinc5 mg
Copper0.9 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E8.6 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)27 mg
Folate155 mcg
Choline0 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 63. The excerpt below is the record exactly as published.
Peanut Butter Fudge 3 cups sugar. 10 tablespoons peanut butter. 34 cup water. 3 tablespoons butter. Mix sugar and water and peanut butter and cook to soft ball stage. Remove from fire and add butter, set in pan of cold water. Do not move or stir until cool. When cool beat until creamy, pour into a buttered pan and cut into squares. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.