Divinity Fudge
From Principles of cooking, 1914
Presented as published in 1914. 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
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 32. The excerpt below is the record exactly as published.
Divinity Fudge. — Boil three cups of brown sugar, one third cup of corn sirup, two thirds cup of water, to a hard ball. Beat whites of two eggs dry, pour hot sirup on gradually. Beat constantly until mixture hardens. Add one cup of nutmeats
Cook this with the app: pantry check, scaling, and the assistant.