Walnut Cream Fudge
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
4155Calories
23 gProtein
656 gCarbs
171 gFat
Full nutrition (33 nutrients)
Calories4155 kcal
Protein23 g
Carbohydrates656 g
Fiber6.4 g
Sugars635 g
Total Fat171 g
Saturated Fat55 g
Monounsaturated Fat29 g
Polyunsaturated Fat61 g
Cholesterol241 mg
Sodium80 mg
Potassium768 mg
Calcium264 mg
Iron3.1 mg
Magnesium191 mg
Phosphorus583 mg
Zinc4.2 mg
Copper1.5 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K7.7 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 115. The excerpt below is the record exactly as published.
3 c. sugar i c. cream Karo Cream Fudge tbsp. lemon juice \ c. Karo \ lb. figs Ingredients: 3 c. sugar i c. cream Walnut Cream Fudge i tsp. vanilla \ c. Karo i c. walnuts
Cook this with the app: pantry check, scaling, and the assistant.