vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sutherland 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
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 94. The excerpt below is the record exactly as published.
Sutherland Fudge. 2 cups white sugar. 2 cups brown sugar. 1 cup cream. 1 cup butter. Vz cup corn syrup. 264 PORTLAND WOMAN'S EXCHANGE COOK BOOK 3 ounces chocolate. Vanilla to flavor
Cook this with the app: pantry check, scaling, and the assistant.