vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Divinity Fudge
From The Portland Woman's Exchange Cook Book, 1913
Serves 12
Presented as published in 1913. 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
324Calories
1 gProtein
66 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories324 kcal
Protein1.5 g
Carbohydrates66 g
Fiber0.5 g
Sugars65 g
Total Fat7.3 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat5.1 g
Cholesterol0 mg
Sodium110 mg
Potassium45 mg
Calcium12 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus37 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 93. The excerpt below is the record exactly as published.
Divinity Fudge. Cook 3 cups of granulated sugar in Yi cup of water and two-thirds cup of Karo syrup until it hardens in cold water like taffy; pour it very slowly into the well beaten whites of 2 eggs and Yi teaspoon of salt. You must beat it very quickly as you pour the cooked sugar and syrup into the whites of the eggs. When this is stiff, mix in 1 cup of chopped English walnuts and flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.