Peanut Butter Fudge

Name: Peanut Butter Fudge
Ingredients: three cups of white sugar; three-fourths cup of milk; one-half cup of peanut butter; one teaspoonful of vanilla

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

3253Calories

37 gProtein

639 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories3253 kcal

Protein37 g

Carbohydrates639 g

Fiber8.1 g

Sugars611 g

Total Fat71 g

Saturated Fat14 g

Monounsaturated Fat40 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol22 mg

Sodium358 mg

Potassium1129 mg

Calcium295 mg

Iron2.7 mg

Magnesium271 mg

Phosphorus687 mg

Zinc4.7 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A58 mcg

Vitamin E7 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B121 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)22 mg

Folate124 mcg

Choline33 mg

Caffeine0 mg

Water165 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 11. The excerpt below is the record exactly as published.

PEANUT BUTTER FUDGE Three cups of white sugar, Three-fourths cup of milk. One-half cup of peanut butter. One teaspoonful of vanilla

Cook this with the app: pantry check, scaling, and the assistant.