Karo Cream Fudge

Name: Karo Cream Fudge
Ingredients: 3 c. sugar; 1 c. cream; 1/4 c. Karo; 1 tbsp. lemon juice

From A laboratory manual of foods and cookery, 1916

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

3247Calories

5 gProtein

643 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories3247 kcal

Protein4.8 g

Carbohydrates643 g

Fiber0 g

Sugars634 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol241 mg

Sodium80 mg

Potassium255 mg

Calcium156 mg

Iron0.3 mg

Magnesium17 mg

Phosphorus135 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate3.1 mcg

Choline0.8 mg

Caffeine0 mg

Water160 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 115. The excerpt below is the record exactly as published.

c. cream Karo Cream Fudge tbsp. lemon juice \ c. Karo \ lb. figs Ingredients: 3 c. sugar

Cook this with the app: pantry check, scaling, and the assistant.