Divinity Fudge
From The housewife's aid, 1950
Submitted by Mrs. W. T. Moseley.
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
3224Calories
28 gProtein
772 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories3224 kcal
Protein28 g
Carbohydrates772 g
Fiber0 g
Sugars667 g
Total Fat15 g
Saturated Fat3.7 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol372 mg
Sodium223 mg
Potassium1623 mg
Calcium106 mg
Iron4.4 mg
Magnesium94 mg
Phosphorus593 mg
Zinc2.7 mg
Copper0.9 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C43 mg
Vitamin A241 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate202 mcg
Choline294 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 24. The excerpt below is the record exactly as published.
DIVINITY FUDGE 3 cups sugar % cup hot water %% cup Karo Cook to 250° F. or until it makes a firm ball when dropped in cold water. Beat the whites of two eggs stiff. Gradually add cooked syrup. Flavor with one teaspoon vanilla. Add one cup of nuts
Cook this with the app: pantry check, scaling, and the assistant.