vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Maple Fudge
From The Portland Woman's Exchange Cook Book, 1913
Serves 16
Presented as published in 1913. 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
316Calories
3 gProtein
41 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories316 kcal
Protein2.6 g
Carbohydrates41 g
Fiber0.8 g
Sugars38 g
Total Fat17 g
Saturated Fat4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat7.6 g
Cholesterol18 mg
Sodium9.5 mg
Potassium140 mg
Calcium54 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus66 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0.1 mcg
Choline0.6 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 93. The excerpt below is the record exactly as published.
Maple Fudge. 1 cup white sugar. 1 cup brown sugar. 1 cup maple syrup. 1 cup rich milk or cream. 1 tablespoon butter put in when boiling. Dissolve first four ingredients slowly. Then boil rapidly and add butter. Boil until it forms a soft ball when dropped into cold water. Beat well and add 2 cups chopped walnuts and a little vanilla
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