Maple Fudge
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
1326Calories
8 gProtein
315 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1326 kcal
Protein8.2 g
Carbohydrates315 g
Fiber0 g
Sugars286 g
Total Fat30 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol92 mg
Sodium733 mg
Potassium1332 mg
Calcium767 mg
Iron0.5 mg
Magnesium125 mg
Phosphorus260 mg
Zinc7.7 mg
Copper0.1 mg
Manganese13 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)6.1 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline51 mg
Caffeine0 mg
Water366 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.
1 Ib. maple sugar 2 tbsp. butter Maple Fudge tsp. salt i c. milk TV tsp. soda SUGAR AND CANDY 291 Method : Melt butter and sugar, add soda and bring to boiling point. Add milk slowly, stirring constantly ; add salt. Proceed as for chocolate fudge. Ingredients: 3 c. sugar i c. cream Karo Cream Fudge tbsp. lemon juice \ c. Karo \ lb. figs Ingredients: 3 c. sugar i c. cream Walnut Cream Fudge i tsp. vanilla \ c. Karo i c. walnuts Ingredients: Victoria Fudge z c. butter 2 c. sugar f c. milk
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