Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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 cups brown
- 1 cup cream
- 1 pound english walnuts
- 1 teaspoon vanilla
- 1 cup each of white
- 2 squares grated chocolate
Directions
Mrs. John E. Brown.
j\lix an equal quantity of chopped walnuts, dates and figs, and make into bonbons with jelly. Dip in melted chocolate.
CANDIES. 255
FUDGK. NO. 1.
Mrs. Lizzie Ward.
■1 cups brown .suj^ar, 1 cup cream or milk, butter size of an egg, 1 pound English walnuts.
Boil sugar and cream until the syrup threads ; then add the nuts and 1 teaspoon vanilla. Take off the stove and stir until white. Pour into greased platter and mark into squares.
FUDGE. NO. 2.
Miss Margaret Corbett.
Put in a saucepan 1 cup each of white and brown sugar, ^ cup milk, I cup molasses and as much melted butter; boil about 3 minutes stirring constantly. Add 2 squares grated chocolate and cook five minutes longer, still stirring. Take the kettle off, add 1| teaspoons vanilla, and beat until creamy. Pour into a but- tered pan and when cool mark into squares. Any kind of nuts may be added when taking from the fire, chopped figs, candied fruits, etc.