Divinity Fudge
From Cook book (Methodist church, Garland NC, 1950), 1950
Makes about 1.5 pounds.
Presented as published in 1950. 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
3291Calories
37 gProtein
667 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories3291 kcal
Protein37 g
Carbohydrates667 g
Fiber18 g
Sugars642 g
Total Fat73 g
Saturated Fat5.4 g
Monounsaturated Fat45 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol0 mg
Sodium729 mg
Potassium1064 mg
Calcium422 mg
Iron5.5 mg
Magnesium391 mg
Phosphorus688 mg
Zinc5.5 mg
Copper1.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)5.2 mg
Folate63 mcg
Choline74 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 26. The excerpt below is the record exactly as published.
DIVINITY FUDGE 2- 1/3 cups granulated sugar 2 egg whites 2/3 cup white corn syrup 1 cup chopped nuts l/2 cup water l/2 teaspoon vanilla l/4 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.