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Peanut Butter Fudge
From Boston Cooking-School cook book, 1896
Serves 16
Presented as published in 1896. 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
127Calories
1 gProtein
26 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein1.2 g
Carbohydrates26 g
Fiber0.3 g
Sugars25 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0.9 mg
Sodium618 mg
Potassium39 mg
Calcium12 mg
Iron0.1 mg
Magnesium8.7 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate3.9 mcg
Choline1.4 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 302. The excerpt below is the record exactly as published.
PEANUT BUTTER FUDGE 2 cups sugar 4 tablespoons peanut butter 34 cup milk 1 teaspoon vanilla Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.