Divinity Fudge
From Favorite recipes (North Carolina, 1948), 1948
Mrs. Robert Tarrant
Presented as published in 1948. 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
2839Calories
6 gProtein
730 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2839 kcal
Protein6.4 g
Carbohydrates730 g
Fiber0 g
Sugars730 g
Total Fat2.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium112 mg
Potassium21 mg
Calcium30 mg
Iron0.3 mg
Magnesium4.6 mg
Phosphorus0.3 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 9. The excerpt below is the record exactly as published.
DIVINITY FUDGE 3 cups white sugar 2 egg whites 1 cup white Karo syrup 1 teaspoon vanilla 4 tablespoons cold water
Cook this with the app: pantry check, scaling, and the assistant.