Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cake | 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
- eight tablespoons granulated sugar
- one cup
- one-half cup of milk
- four ounces chocolate
- one tablespoonful butter
- one cup molasses
- half cup brown sugar
- half cup milk
- two cups powdered sugar
- one teaspoonful to the kiss
- a large cup of chopped walnuts
- a small teaspoon of carbonate of soda to a quart of molasses
- a quart of molasses
- four eggs beaten stiff
- half blocks unsweetened baker's chocolate grated
- five cakes
- half light brown sugar
- two eggs
- two tablespoons corn starch
- three eggs to a very stiff snow
Directions
Whites of four eggs beaten stiff, then beat in gradually eight tablespoons granulated sugar, add gently two and a half blocks unsweetened Baker's chocolate grated, and a large cup of chopped walnuts. Drop into well-greased tins or pans with a teaspoon and bake in quite moderate oven for about twenty minutes. This should make about fifty-five cakes. Never re- move from pans until quite cold.
Pauline M. Lutz. FUDGE.
One cup and a half light brown sugar, same of white sugar, one-half cup of milk, tablespoon of butter, piece of unsweet- ened chocolate about two inches square. Let the mixture boil until it hardens when dropped into cold water. Just before removing from fire, season with vanilla and stir in a cupful chopped English walnuts. Stir continually while cooking. Pour on buttered plates to cool.
Adeilade H. Brown. FUDGES.
Four ounces chocolate, one tablespoonful butter, one cup molasses, half cup brown sugar, half cup milk. Cool, stirring until it hardens in water. Pour into buttered pan, and when cool, cut into blocks.
Mrs. George Sinsabaugh. KISSES.
Whites of two eggs, into which beat gradually two cups powdered sugar and two tablespoons corn starch. Drop on well-buttered paper one teaspoonful to the kiss (two inches apart) ; place paper on a tin and bake in a moderate oven just long enough to turn a little yellow.
Beat the whites of three eggs to a very stiff snow ; add lightly to this a teacup of granulated sugar and a teaspoon- ful of vanilla. Drop with a teaspoon, or use a pastry bag for fancy shapes. Drop on a board or on the back of granite pans that have been previously covered with smooth-surface wrap- ping paper. Let stand for a moment, dusting with a little dry
sugar. Place in a moderate oven from a half to three-quarters of an hour, then remove kisses with a sharp knife.
Mrs. A. Haas. OLD FASHIONED MOLASSES CANDY.
Into a kettle, holding at least four times the amount of mo- lasses to be used, pour a quantity of good Porto Rico molasses ; place over the fire and boil slowly about half an hour, stirring constantly to diminish the quantity. If there is danger of its running over, remove to back of stove, or check the fire. Be careful not to let it burn, especially toward the close of its boiling. Drop a little in cold water ; if brittle and will snap apart like a pipe-stem, add a small teaspoon of carbonate of soda to a quart of molasses. Stir quickly, and pour into greased pans to cool. As soon as cool enough to handle with- out burning the hands, pull. The more and faster it is pulled the lighter it will be in color.