Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups granulated sugar
- 1 cup milk
- 1 cup cream
- 1 tablespoon but- ter
- 2 squares chocouite
- 1 cup nuts if de- sired
- 1/2 cream
- 1/4 cake of chocolate
- 1 teasoon royce's vanilla
Directions
2 cups granulated sugar, 1 cup milk or 1/2 cream and milk, 1/4 cake of chocolate, butter size of a walnut ; mix the ingredients and boil, stirring constantly until it forms a soft ball when tried in cold Avater. Before removing from fire add i^ teaspoon Royce's vanilla ; when done beat rapidly until creamy; add chopped nuts or cocoa- nut, if desired; pour on buttered plates and cut into squares.
Gertrude Greaves.
FUDGE NO. IV.
2 cups granulated sugar, 1 cup cream or milk. 1 tablespoon but- ter, 1 teasoon Royce's vanilla, 2 squares chocoUite, 1 cup nuts if de- sired: boil ingredients until mixture forms soft ball in cold water: then pour on marble slab and stir with a wooden spoon; then take up with flat knife and cut in pieces. Frances Allen.
Georgia Christie, Butler, Pa.