Two Minute Fudge
From Anson County cook book, 1928
Recipe by Mrs. C. N. Ingram, Darlington, N. C.
Presented as published in 1928. 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
3286Calories
12 gProtein
824 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories3286 kcal
Protein12 g
Carbohydrates824 g
Fiber5.8 g
Sugars815 g
Total Fat13 g
Saturated Fat6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium104 mg
Potassium872 mg
Calcium329 mg
Iron3.4 mg
Magnesium124 mg
Phosphorus388 mg
Zinc2.3 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate6.2 mcg
Choline46 mg
Caffeine15 mg
Water215 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 51. The excerpt below is the record exactly as published.
TWO MINUTE FUDGE 4 cups of white Lugar 3 tablespoons of -ocoa 1 cup of milk
Cook this with the app: pantry check, scaling, and the assistant.