Claire Creams
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
4847Calories
29 gProtein
1023 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories4847 kcal
Protein29 g
Carbohydrates1023 g
Fiber2.5 g
Sugars793 g
Total Fat87 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.3 g
Cholesterol241 mg
Sodium681 mg
Potassium2372 mg
Calcium575 mg
Iron6.7 mg
Magnesium146 mg
Phosphorus588 mg
Zinc1.9 mg
Copper1.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A82 mcg
Vitamin E0.1 mg
Vitamin K6 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)18 mg
Folate164 mcg
Choline13 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 115. The excerpt below is the record exactly as published.
c. cream Karo Cream Fudge tbsp. lemon juice \ c. Karo \ lb. figs Ingredients: 3 c. sugar i c. cream Walnut Cream Fudge i tsp. vanilla \ c. Karo i c. walnuts Ingredients: Victoria Fudge z c. butter 2 c. sugar f c. milk i c. coconut \ c. each cherries, figs, and pineapples Prepare as fudge — fruit flavoring added when cold. Ingredients : 2 c. brown sugar Claire Creams i c. cream i c. nuts i c. candied cherries i lb. marshmallows
Cook this with the app: pantry check, scaling, and the assistant.