vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Uncooked Fudge
From Mary Jane's cook book, 1916
Serves 8
B. R. S., South Weymouth.
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
239Calories
3 gProtein
34 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein3 g
Carbohydrates34 g
Fiber2 g
Sugars30 g
Total Fat10 g
Saturated Fat5.6 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol49 mg
Sodium25 mg
Potassium177 mg
Calcium23 mg
Iron2.5 mg
Magnesium43 mg
Phosphorus83 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate5.9 mcg
Choline37 mg
Caffeine12 mg
Water10 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 27. The excerpt below is the record exactly as published.
UNCOOKED FUDGE. Chocolate, y2 pound. Eggs, 2. Powdered sugar, 1 cup. Vanilla, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.