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Fudge

A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).

A historical recipe

The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: Cookery for Little Girls, by Olive Hyde Foster (1910).

Source and licence

From The royal baker and pastry cook, by Royal Baking Powder Company (1902). Digitised by Project Gutenberg, eBook #73744 (https://www.gutenberg.org/ebooks/73744). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Cook 3 cups sugar, 1 cup milk, and 1 tablespoon butter.
  2. When sugar is melted add 4 or 5 tablespoons cocoa.
  3. Stir and boil 15 minutes.
  4. Take from fire, add 1 teaspoon vanilla, stir till creamy, pour on buttered plates, cut in squares.