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Angel Fudge

Name: Angel Fudge
Yield: 16 servings
Ingredients: 3 cups white sugar; 2/3 cup (Red Label Karo); 1/2 cup boiling water; 1 cup nut meats; 3 egg whites; 1 t-spoon vanilla or almond; Pinch of salt; 14 t-spoon Royal baking pow-

From Atlanta women's club cook book, 1921

Serves 16

Half walnuts and half almonds may be used.

Presented as published in 1921. 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

286Calories

4 gProtein

54 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories286 kcal

Protein4.2 g

Carbohydrates54 g

Fiber1.1 g

Sugars49 g

Total Fat6.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium32 mg

Potassium143 mg

Calcium29 mg

Iron1 mg

Magnesium17 mg

Phosphorus82 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2 mcg

Choline0.2 mg

Caffeine0 mg

Water18 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 67. The excerpt below is the record exactly as published.

ANGEL FUDGE. 3 cups white sugar. 2/3 cup (Red Label Karo.) 1/2 cup boiling water. 1 cup nut meats. 3 egg whites. 1 t-spoon vanilla or almond. Pinch of salt. 14 t-spoon Royal baking pow-

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