vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
MAPLE FUDGE
From Royal Victoria cook book, 1900
Serves 12
Presented as published in 1900. 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
174Calories
0 gProtein
44 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein0.4 g
Carbohydrates44 g
Fiber0 g
Sugars43 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.2 mg
Sodium11 mg
Potassium68 mg
Calcium41 mg
Iron0.2 mg
Magnesium5.6 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline2.4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 71. The excerpt below is the record exactly as published.
MAPLE FUDGE.—Same as chocolate fudge only use 1 cup white and 1 cup brown sugar instead of 2 cups white, and 4 cup maple syrup and $ cup milk instead of 1 cup milk.
Cook this with the app: pantry check, scaling, and the assistant.