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Maple Fudge Filling
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
232Calories
1 gProtein
43 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories232 kcal
Protein1.4 g
Carbohydrates43 g
Fiber1 g
Sugars41 g
Total Fat5.9 g
Saturated Fat3.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Cholesterol7.9 mg
Sodium26 mg
Potassium76 mg
Calcium28 mg
Iron1 mg
Magnesium20 mg
Phosphorus40 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A25 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline5.7 mg
Caffeine4.5 mg
Water5.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 98. The excerpt below is the record exactly as published.
Maple Fudge Filling. — Melt one pound maple fudge
Cook this with the app: pantry check, scaling, and the assistant.