Divinity Fudge
From One hundred choice recipes and business directory of Kannapolis, N.C., 1928
Presented as published in 1928. 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
2310Calories
13 gProtein
564 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories2310 kcal
Protein13 g
Carbohydrates564 g
Fiber0 g
Sugars565 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium199 mg
Potassium149 mg
Calcium73 mg
Iron2 mg
Magnesium15 mg
Phosphorus198 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from One hundred choice recipes and business directory of Kannapolis, N.C. (1928) by Woman's Club of Kannapolis (N.C.), page 4. The excerpt below is the record exactly as published.
Divinity Fudge 2% eups of sugar, 44 eup hot water, 44 cup Karo corn syrup. Cook until it forms a soft ball in water, then add 14 of mixture to beaten whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.