vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sour Cream Fudge
From Boston Cooking-School cook book, 1896
Serves 16
Presented as published in 1896. 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
129Calories
0 gProtein
27 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein0.4 g
Carbohydrates27 g
Fiber0.2 g
Sugars27 g
Total Fat2.4 g
Saturated Fat1.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol4.1 mg
Sodium78 mg
Potassium30 mg
Calcium10 mg
Iron0.3 mg
Magnesium5.4 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 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
Caffeine1.3 mg
Water5.6 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 301. The excerpt below is the record exactly as published.
SOUR CREAM FUDGE 2 squares chocolate 28 cup sour cream 2 cups sugar 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.