Americandessert
Peanut Butter Fudge
From For the comfort of the family, 1914
Place a split half of a peanut on each square.
Presented as published in 1914. 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
2063Calories
21 gProtein
423 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories2063 kcal
Protein21 g
Carbohydrates423 g
Fiber4 g
Sugars410 g
Total Fat38 g
Saturated Fat8.4 g
Monounsaturated Fat21 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol20 mg
Sodium208 mg
Potassium677 mg
Calcium237 mg
Iron1.4 mg
Magnesium144 mg
Phosphorus416 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E3.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)11 mg
Folate62 mcg
Choline29 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 24. The excerpt below is the record exactly as published.
Peanut butter fudge is a very smooth con- coction for an after-supper nibble. Put two cups of sugar and two-thirds cup of milk in saucepan. Bring to boiling point and let boil until a soft baU may be formed when mixture is tested in cold water. Remove from range, add four tablespoons of peanut butter and one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.