Divinity Fudge
From The Central cook book, 1924
Presented as published in 1924. 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
3208Calories
31 gProtein
578 gCarbs
97 gFat
Full nutrition (34 nutrients)
Calories3208 kcal
Protein31 g
Carbohydrates578 g
Fiber6.4 g
Sugars565 g
Total Fat97 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat63 g
Omega-30 g
Cholesterol372 mg
Sodium226 mg
Potassium680 mg
Calcium209 mg
Iron4.8 mg
Magnesium198 mg
Phosphorus647 mg
Zinc5.1 mg
Copper1.7 mg
Manganese3.7 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K2.4 mcg
Vitamin B61 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water1044 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 59. The excerpt below is the record exactly as published.
Divinity Fudge 21% cups sugar. ¥% cup Karo corn syrup (white). 4 cup water. Whites of 2 eggs. 1 cup broken walnuts
Cook this with the app: pantry check, scaling, and the assistant.