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Maple Fudge
From The Monmouth Baptist ladies' cook book, 1907
Serves 12
Alice J. Tapping
Presented as published in 1907. 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
406Calories
0 gProtein
88 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories406 kcal
Protein0.5 g
Carbohydrates88 g
Fiber0 g
Sugars87 g
Total Fat15 g
Saturated Fat4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0 g
Cholesterol42 mg
Sodium21 mg
Potassium95 mg
Calcium59 mg
Iron0.4 mg
Magnesium6.4 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline1.3 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 131. The excerpt below is the record exactly as published.
flavor with vanilla. Pour on platter covered with dampened oil paper. Cut in squares. FUDGE. Two cups of coffee crush sugar and one-half cup of milk, boil together until it will string, take from the fire, and beat briskly, flavor with vanilla, pour into buttered tins and mark into squares while warm. CONFECTIONERY 273 FUDGES. Mrs. W. C. Tubbs. Miss Margaret Dunbar. To four cups granulated sugar add one-half cake Bakers' chocolate, one cup rich milk and one-fourth pound butter. Place over hot fire, stirring constantly until it becomes thick, (but not hard when put in water). Remove from fire and stir until mass begins to set. Pour in pan making about half inch thick, and while still warm cut in squares. (Vanilla may be ad- ded). FUDGES. Mrs. Helen Mann Jewexi. To one-half of the above recipe add one cup of any kind of nut meats. Use one-fourth cup of butter. FIG FUDGE. Two cups sugar, one-half cup rich milk; proceed as other fudges ; when ready to remove from fire add one half cup of figs. Dates and raisins are also good or chopped peanuts. MAPLE FUDGE. Alice J. Tapping. Three cups brown sugar, two cups granulated sugar one cup cream, butter size of walnut
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