Syrup
From A handbook of home economics, 1912
Presented as published in 1912. 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
1548Calories
0 gProtein
401 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1548 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium8.6 mg
Calcium5.8 mg
Iron0.2 mg
Magnesium1.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 3. The excerpt below is the record exactly as published.
syrup with no lumps. (Keep the sugar stirred down from the sides of the pan.) 2. Add nuts immediately and pour quickly on a buttered plate or platter; mark in squares as soon as the knife does not stick to the candy. (A tin plate need not be buttered.) When cold, break in pieces. Fudge 2 c. sugar. 2 tbsp. butter. y?, to 1 c. milk. 1 tsp. vanilla. 1 to 1J/2 sq. unsweetened chocolate, or 4 tbsp. cocoa. 1. Heat milk and sugar and, when sugar is dissolved, add the chocolate. Boil until it reaches the soft-ball stage, stirring until chocolate is melted. 16 A HANDBOOK OF HOME ECONOMICS 2. Remove from fire, add the butter and vanilla, and beat until creamy and thickened. Pour quickly into a greased tin. When firm, cut in squares. Syrup 2 c. sugar. J/g c. water
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