vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Maple Fudge
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
918Calories
12 gProtein
211 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories918 kcal
Protein12 g
Carbohydrates211 g
Fiber0 g
Sugars143 g
Total Fat5.5 g
Saturated Fat2.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol15 mg
Sodium83 mg
Potassium1396 mg
Calcium396 mg
Iron1.4 mg
Magnesium101 mg
Phosphorus325 mg
Zinc4.3 mg
Copper0.4 mg
Manganese6.8 mg
Vitamin D1.2 mcg
Vitamin C21 mg
Vitamin A79 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)3.2 mg
Niacin (B3)8.9 mg
Folate78 mcg
Choline25 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 35. The excerpt below is the record exactly as published.
Maple Fudge Break into small pieces a pound of maple sugar; stir this into a cup of milk and cook until a little dropped in cold water seems brittle; beat hard until it begins to granulate, then turn into a buttered pan; as it cools mark in squares. Maple Fudge Boil together one pound of maple sugar broken in bits and one cup of milk or cream; when it reaches the brittle stage add one cupful of hickory, butternut or pecan meats
Cook this with the app: pantry check, scaling, and the assistant.