vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vassar Fudge
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
291Calories
1 gProtein
50 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories291 kcal
Protein0.7 g
Carbohydrates50 g
Fiber0 g
Sugars49 g
Total Fat10 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0 g
Cholesterol30 mg
Sodium20 mg
Potassium95 mg
Calcium60 mg
Iron0.4 mg
Magnesium6.3 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline1.2 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 34. The excerpt below is the record exactly as published.
Vassar Fudge Put into a porcelain lined kettle two cups of light brown sugar and one cupful of thick cream
Cook this with the app: pantry check, scaling, and the assistant.