Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | not in our table | 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
- two cups sugar
- 2 cup caro corn syrup
- 2 cup water
- 61 xiv -- ice creams
Directions
Two cups sugar; l/2 cup Caro corn syrup; l/2 cup water. Cook until it hardens when dropped in water. into whites of two ei;^ until thick, add i cup chopped nuts.
FUDGE.— No. 2.
Little over cup of sugar; V2 cup condensed milk; l/2 cup water, i heaping tablespoonful cocoa; i teaspoonful vanilla.
Mrs. C. A. Meissner,
Chapter. Pages.
I — MEASUREMENTS 5 - 8
II — CEREALS 9 - 12
III — BEVERAGES 13 - 17
IV— BREAD 18 - 20
V — BISCUITS, BREAKFAST CAKES AND PIES 21 - 24
VI — EGGS, OMELETS AND PANCAKES 25 - 27
VII— SOUPS 28 - 31
VIII— SAUCES 32 - 33
IX— FISH 33"38
X— MEATS 39 - 43
XI — VEGETABLES 44 - 47
XII— SALADS 48 - 53
XIII— PUDDINGS 54 - 61
XIV — ICE CREAMS AND ICES 62-69
XV— CAKES 70-86
THE NEW YORK PUBLIC LIBRARY REFERENCE DEPARTMENT
This book is under no circumstances to be taken from the Building
form ^l(l