Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup cold water
- 3 cups light brown sugar
- 1 tablespoon grated chocolate
- 1 cup nuts chopped fine
- 1 teaspoon royce's vanilla
- 2 cups sugar
- 1 square chocolate
- 1 table- spoon salt
- 5 four times during the boiling
- butter the size of a walnut
Directions
Cut; peel into strips; soak 48 hours in salt water, using 1 table- spoon salt to ] qt. water; drain off salt water: put in granite kettle with clear, cold water imd boil six to eight hours, changing water
CONFECTIONERY. 2^5
four times during the boiling: add cold water while cooking. AVhen tender, drain; take equal weight of sugar and fruit and to each pound of peel, 1 cup cold water; cook one hour or until syrup has nearly boiled away; take out carefully; drain; lay on platter over night: then roll in sifted powdered sugar. Mrs. Sara i\Iitchell.
FUDGE NO. I.
3 cups light brown sugar, % cup cream or milk, batter the size of an egg, 1 tablespoon grated chocolate, 1 cup nuts chopped fine, i/^ cocoanut chopped fine, 1 teaspoon Royce's vanilla; put sugar, milk, butter and chocolate in pan and boil about ten minutes, or until it strings, stirring all the time; take from stove; add nuts and cocoa- nut, stir utilil tliick; then pour on buttered platter.
Mrs. Davis, Tionesta, Pa.
FUDGE NO. II.
2 cups sugar, ^-o cup milk. 1 square chocolate, butter the size of a walnut ; cook until it will form a soft ball in water, stirring all the time; poai into buttered pans, and when cool cut in squares.
Aresta Beatty.