vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Reliable Fudge
From The Times cook book, no. 2, 1905
Serves 20
Presented as published in 1905. 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
218Calories
0 gProtein
45 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories218 kcal
Protein0.2 g
Carbohydrates45 g
Fiber0 g
Sugars44 g
Total Fat4.3 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0 g
Cholesterol12 mg
Sodium4.2 mg
Potassium35 mg
Calcium8 mg
Iron0 mg
Magnesium1 mg
Phosphorus6.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water8.3 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 170. The excerpt below is the record exactly as published.
RELIABLE FUDGE. To % pint of cream add iy2 'pounds of granulated sugar (cane, not beet.) Stir while over fire until it boils, then stir in V* teaspoonful of cream of tartar. Continue stirring five minutes, then slowly add another y2 pint of cream. When a soft ball can be formed in water remove from the fire and add y, pound of "stock fondant," and 2 tablespoonfuls of vanilla
Cook this with the app: pantry check, scaling, and the assistant.