vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Divinity Fudge
From The Toronto Cook Book, 1915
Serves 16
Presented as published in 1915. 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
135Calories
1 gProtein
33 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein0.8 g
Carbohydrates33 g
Fiber0 g
Sugars33 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium16 mg
Potassium9.3 mg
Calcium5.3 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.9 mcg
Choline18 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 35. The excerpt below is the record exactly as published.
Divinity Fudge Two cups white sugar, one-half cup corn syrup, one-half cup water; boil until it hairs and then pour into beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.