Peanut Butter Fudge
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
No method was recorded for this recipe.
Nutrition per serving
2050Calories
21 gProtein
423 gCarbs
38 gFat
Full nutrition (32 nutrients)
Calories2050 kcal
Protein21 g
Carbohydrates423 g
Fiber4 g
Sugars409 g
Total Fat38 g
Saturated Fat8.4 g
Monounsaturated Fat21 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol19 mg
Sodium207 mg
Potassium669 mg
Calcium236 mg
Iron1.4 mg
Magnesium144 mg
Phosphorus415 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D1.6 mcg
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
Water144 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 24. The excerpt below is the record exactly as published.
Peanut Butter Fudge. 2 C. sugar 4 Tb. peanut butter 2/3 C. milk
Cook this with the app: pantry check, scaling, and the assistant.