Divinity Fudge
From Durham cook book ..., 1921
Recipe by Mrs. M. F. Markham.
Presented as published in 1921. 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
3091Calories
18 gProtein
775 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories3091 kcal
Protein18 g
Carbohydrates775 g
Fiber18 g
Sugars749 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium316 mg
Potassium1644 mg
Calcium185 mg
Iron4.3 mg
Magnesium115 mg
Phosphorus339 mg
Zinc3.2 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D2 mcg
Vitamin C0.9 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K6.4 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3 mg
Folate90 mcg
Choline308 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 32. The excerpt below is the record exactly as published.
DIVINITY FUDGE. Put two cups granulated sugar, three fourths cup Karo Syrup, one-fourth cup water in granite saucepan. Boil till crisp when tried in cold water. While cooking, whip whites of two eggs in large bowl till stiff and dry. Pour syrup slowly into eggs, beating the whole till it begins to harden. Add one teaspoonful vanilla, one-half cup chopped walnut meats, and one-half pound dates stoned and cut up small
Cook this with the app: pantry check, scaling, and the assistant.