Maple Fudge

Name: Maple Fudge
Ingredients: one and one-half cupfuls of light-brown sugar; one cupful of maple sirup; half a cupful of milk; a level teaspoonful of butter

From Cookery for little girls, 1910

Fudge that stands overnight will be particularly smooth.

Presented as published in 1910. 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

2046Calories

4 gProtein

515 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories2046 kcal

Protein4.1 g

Carbohydrates515 g

Fiber0 g

Sugars496 g

Total Fat8.7 g

Saturated Fat2.3 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol25 mg

Sodium87 mg

Potassium852 mg

Calcium472 mg

Iron0.5 mg

Magnesium81 mg

Phosphorus130 mg

Zinc5.1 mg

Copper0.1 mg

Manganese9.1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)4.1 mg

Niacin (B3)0.4 mg

Folate0 mcg

Choline27 mg

Caffeine0 mg

Water209 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 38. The excerpt below is the record exactly as published.

MAPLE FUDGE For delicious maple fudge, take one and one- half cupfuls of light-brown sugar, one cupful of maple sirup, half a cupful of milk, and a level teaspoonful of butter

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