Divinity Fudge
From Natchez recipes, 1900
Beats better in an electric mixer.
Presented as published in 1900. 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
3749Calories
4 gProtein
967 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories3749 kcal
Protein3.7 g
Carbohydrates967 g
Fiber2.6 g
Sugars931 g
Total Fat4.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium648 mg
Potassium86 mg
Calcium181 mg
Iron16 mg
Magnesium19 mg
Phosphorus33 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from Natchez recipes (1900), page 7. The excerpt below is the record exactly as published.
DIVINITY FUDGE Mix well four cups sugar, one cup boiling water and one cup white Karo, and cook over slow flame until it forms a hard ball in cold water. Pour hot sugar mixture over well beaten whites of four eggs, very' slowly and beating constantly. It beats better in an electric mixer. Add one teaspoon vanilla or almond extract and two and one-half cups pecan meats
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