Ryzon Chocolate Fudge
From Ryzon baking book, 1916
Presented as published in 1916. 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
2095Calories
8 gProtein
513 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories2095 kcal
Protein8 g
Carbohydrates513 g
Fiber0 g
Sugars514 g
Total Fat20 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium99 mg
Potassium385 mg
Calcium307 mg
Iron0.3 mg
Magnesium31 mg
Phosphorus249 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 67. The excerpt below is the record exactly as published.
RYZON CHOCOLATE FUDGE 2yi level cupfuls (i>^ lbs.) sugar. 1 level teaspoonful Ryzon. 2 squares (2 ozs.) chocolate, grated. I cupful iyi pint) milk. I tablespoonful iyi oz.) butter. I teaspoonful vaniUa extract
Cook this with the app: pantry check, scaling, and the assistant.