Vanilla Fudge

Name: Vanilla Fudge
Ingredients: Sugar and milk, in the proportions of three to one.; Sugar and milk, in the proportions of three to one.; a small amount of butter, perhaps one teaspoonful to every cup of sugar.; Vanilla extract, or a bit of vanilla bean.

From Principles of food preparation, 1914

If vanilla bean is used, it should be boiled in the milk for a few minutes. Chopped nuts can be added just before beating.

Presented as published in 1914. 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

2469Calories

8 gProtein

612 gCarbs

13 gFat

Full nutrition (30 nutrients)

Calories2469 kcal

Protein8 g

Carbohydrates612 g

Sugars614 g

Total Fat13 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol40 mg

Sodium99 mg

Potassium378 mg

Calcium306 mg

Iron0.3 mg

Magnesium31 mg

Phosphorus247 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin A78 mcg

Vitamin E0.1 mg

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

Water216 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 81. The excerpt below is the record exactly as published.

Vanilla Fudge Ingredients. Sugar and milk, in the proportions of three to one. A small amount of butter, perhaps one teaspoonful to every cup of sugar. Vanilla extract, or a bit of vanilla bean.

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