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Honey Fudge
From Mary Jane's cook book, 1916
Serves 16
Mother, South Weymouth.
Presented as published in 1916. 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
125Calories
0 gProtein
32 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein0.3 g
Carbohydrates32 g
Fiber0 g
Sugars32 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.6 mg
Sodium5.3 mg
Potassium25 mg
Calcium16 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline1.7 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 27. The excerpt below is the record exactly as published.
HONEY FUDGE. White sugar, iy2 cups. Honey, 1-3 cup. Brown sugar, 1/2 CUP- Vinegar, 1 tablespoon. Milk, 1/2 cup. Butter, 1 dessertspoon
Cook this with the app: pantry check, scaling, and the assistant.