Plain Fudge

Name: Plain Fudge
Ingredients: 21/4 lbs. sugar (5 cups); 1/^ lb. glucose or Karo syrup; 1 qt. milk (% C.); 4 Tb. butter

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

Nutrition per serving

5387Calories

32 gProtein

1288 gCarbs

79 gFat

Full nutrition (30 nutrients)

Calories5387 kcal

Protein32 g

Carbohydrates1288 g

Sugars1292 g

Total Fat79 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol243 mg

Sodium388 mg

Potassium1497 mg

Calcium1219 mg

Iron0.6 mg

Magnesium121 mg

Phosphorus995 mg

Zinc4.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D9.4 mcg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1 mg

Folate0 mcg

Choline174 mg

Water868 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.

Plain Fudge. 21/4 lbs. sugar (5 cups) i/^ lb. glucose or Karo syrup 1 qt. milk (% C.) 4 Tb. butter

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