Nut Fudge
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
6802Calories
80 gProtein
1353 gCarbs
186 gFat
Full nutrition (31 nutrients)
Calories6802 kcal
Protein80 g
Carbohydrates1353 g
Fiber16 g
Sugars1292 g
Total Fat186 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol243 mg
Sodium388 mg
Potassium3738 mg
Calcium1496 mg
Iron8.8 mg
Magnesium381 mg
Phosphorus2178 mg
Zinc9.4 mg
Copper2.6 mg
Manganese2.5 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Water878 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 24. The excerpt below is the record exactly as published.
21/4 lbs. sugar (5 cups) i/^ lb. glucose or Karo syrup 1 qt. milk (% C.) 4 Tb. butter Cook to 240° F. Chocolate Fudge. Use the above recipe, adding 4 squares of grated chocolate Avhen it comes from the fire. Add 1 T. vanilla when cool. Nut Fudge. To the plain fudge or chocolate fudge 1 or 2 cups of nut meats
Cook this with the app: pantry check, scaling, and the assistant.