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Maple Fudge
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
800Calories
19 gProtein
159 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein19 g
Carbohydrates159 g
Fiber1.4 g
Sugars148 g
Total Fat16 g
Saturated Fat5.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol73 mg
Sodium102 mg
Potassium773 mg
Calcium318 mg
Iron4.1 mg
Magnesium88 mg
Phosphorus297 mg
Zinc5.7 mg
Copper0.4 mg
Manganese4.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B124.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.4 mg
Niacin (B3)5 mg
Folate10 mcg
Choline28 mg
Caffeine6.5 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 179. The excerpt below is the record exactly as published.
MAPLE FUDGE Take a cup and a half of maple sugar broken into very small pieces and half a cup of granulated sugar. Add a cup of milk, set over the fire, and add two heaping tablespoons of coarsely grated or scraped unsweetened chocolate and a table- spoon of butter. Boil all together carefully for half an hour. To test if it is done put a little in a saucer ; if it hardens, it is done. Take from the fire, stir in a teaspoon of vanilla and a cup of walnut meats, keep on stirring till the fudge begins to stiffen, and then pour into shallow buttered tins. Mark off in squares and set in a cool place to chill. MOLASSES CANDY WITH NUTS Put one tablespoon of butter
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