vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Walnut Fudge
From The Times cook book, no. 2, 1905
Serves 2
MISS MADGE CUMMINGS.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 173. The excerpt below is the record exactly as published.
WALNUT FUDGE. CANDIED PEANUTS. One cup of white sugar, 4 tablespoonsful of water; let this boil until it will harden in a cup of cold water. Take off the stove and stir gently for a min- ute and have ready a cupful of shelled pea- nuts and pour this over them in buttered pans. Walnuts may be used in this same way. WALNUT FUDGE. Two cups of white sugar, butter size of an egg; 1 cup of milk, 1 square of chocolate
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