Smith College Fudge

Name: Smith College Fudge
Ingredients: 2 cups sugar; 1 1/2 cups milk; 1 cup light brown sugar; 1/8 teaspoon salt; 3 squares chocolate; 2 tablespoons butter

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

2532Calories

12 gProtein

615 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories2532 kcal

Protein12 g

Carbohydrates615 g

Fiber0 g

Sugars614 g

Total Fat35 g

Saturated Fat6.8 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol107 mg

Sodium494 mg

Potassium829 mg

Calcium624 mg

Iron1.6 mg

Magnesium63 mg

Phosphorus382 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate2 mcg

Choline70 mg

Caffeine0 mg

Water329 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 31. The excerpt below is the record exactly as published.

SMITH COLLEGE FUDGE (May be used for cake icing too) 2 cups sugar ll/z *'"P milk 1 cup light brown sugar 1/8 teaspoon salt 3 squares chocolate 1 teaspoon vanilla 2 tablespoons butter

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