vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cocoanut Fudge
From Mary Jane's cook book, 1916
Serves 2
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
876Calories
2 gProtein
219 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories876 kcal
Protein2.3 g
Carbohydrates219 g
Fiber0 g
Sugars217 g
Total Fat13 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol39 mg
Sodium86 mg
Potassium388 mg
Calcium260 mg
Iron1.6 mg
Magnesium27 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.2 mcg
Choline16 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 27. The excerpt below is the record exactly as published.
. Vanilla, 1 teaspoon. Melt chocolate, add sugar, beaten eggs and vanilla. Pour in buttered pan and cut when firm. Will keep soft a long time if well covered. B. R. S., South Weymoutk. HONEY FUDGE. White sugar, iy2 cups. Honey, 1-3 cup. Brown sugar, 1/2 CUP- Vinegar, 1 tablespoon. Milk, 1/2 cup. Butter, 1 dessertspoon. Boil sugar and milk a few minutes, add honey and boil till soft ball stage is reached. Add vinegar and butter and beat until creamy. Mother, South Weymouth. 64 CANDIES COCOANUT FUDGE. Brown sugar, 2 cups. Butter, 2 tablespoons. Milk, % cup. Vanilla, y2 teaspoon. Shredded cocoanut, 1 cup
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