Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Marshmallow | not in our table | 0 |
| 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
- two cups of brown sugar
- two cups of white sugar
- one cup of molasses
- one cup of nuts
- one cup of sweet milk
- three cups sugar
- one cup rich milk
- one-quarter pound of but- ter
- two cups sugar
- two-thirds cup milk
- half cup milk
- one tablespoon butter
- one cupful chopped english walnuts
- one cup sweet cream
- one-half pound english walnuts
- one teaspoonful vanilla
- one-half cups of brown sugar
- one-quarter cups of milk
- half pound of shelled pecans
- one pound of dark brown sugar
- one cup of brown sugar made into a candy
- two tablespoons of butter
- one teaspoon of vanilla
- a pound of granulated sugar
- a cupful of milk
- a pound of marshmallows
- a cup of cream into a saucepan
- a pint of pecans
- a pound of chopped hazel nuts
- a piece of vanilla fondant a few drops of pink coloring matter
- one cake of sweet chocolate
- one-quarter cake of baker's chocolate
- two cupfuls
- one white
- one table- cook
- four teacups best sugar
- one table- spoon of vanilla
- one-half dozen marsh- mallows
- one begins to cook the sugar
Directions
Nut Fudge. — Two cups of brown sugar, two cups of white sugar, one cup of molasses, one cup of nuts, one cake of sweet chocolate, one cup of sweet milk, lump of butter. Put all ex- cept nuts on to boil for about twenty minutes; remove from stove and beat hard until it begins to cream; then stir in the nuts and pour in a greased pan; when nearly cold cut into squares an inch wide. — Mrs. J. M. Thompson.
Chocolate Fudge. — One-quarter cake of Baker's chocolate, three cups sugar, one cup rich milk, one-quarter pound of but- ter. Mix grated chocolate, sugar and milk and boil till there are no bits of chocolate visible. Put a little in a saucer and run a spoon through it — there will be an open mark left if it is done. Take from the fire and cream into it the butter until the whole is cool enough to pour into the buttered dish — later cut in squares. — Miss Guy Leeper.
Cocoanut Fudge. — Two cups sugar, two-thirds cup milk, but- ter size of English walnut. Put on stove, stirring all the time, and cook like chocolate fudge until done. Beat until nearly cold and add as much cocoanut as desired. Pour in buttered pans. — Mrs. M. L. Madison.
College Fudge. — A college girl gives this as her recipe for making fudge : Boil a fourth of a cake of chocolate, a pound of granulated sugar (two cupfuls), a cupful of milk, and a tea- spoonful of butter five minutes. Then remove from the fire and add a pound of marshmallows, cut into small pieces. Beat until candy begins to stiffen, then pour into buttered tins. The brown fudge should be well spotted with the white of the marshmallows.
Penocha. — Two cups sugar (one white and one brown), half cup milk, pinch salt and one tablespoon butter. Cook until it will form soft ball in cold water ; take from fire, add one table-
COOK WITH
274 HOW WE COOK IN TENNESSEE.
spoon vanilla. Stir until begins to cream; add one cupful chopped English walnuts (I use any kind of nuts). Pour on buttered platter; let cool and mark in squares. Very fine. — Mrs. Lee Agnew.
Penotia Candy. — Four teacups best sugar, one cup sweet cream or milk, one-half pound English walnuts, chopped fine, one teaspoonful vanilla; cook fifteen minutes on hot fire; stir constantly after it begins to boil ; add nuts and vanilla just be- fore taking from fire ; turn quickly into buttered tins and mark into squares before it sets.— Mrs. C. A. Derryberry.
Pinuchi. — Three and one-half cups of brown sugar, lump of butter size of egg, one and one-quarter cups of milk; cook till it strings. Then stir in half pound of shelled pecans, one table- spoon of vanilla. Beat till it begins to cool. Pour on a but- tered platter and cut in blocks. — Patty Crook.
Panocha. — Have ready shelled a quantity of pecan nuts. Put one pound of dark brown sugar and half a cup of cream into a saucepan ; stir over the fire until it melts and boils and forms a soft ball when dropped into cold water. Take from the fire ; add half a pint of pecans, stir until the sugar is granulated, and then drop it in little cakes on oiled paper.
Marshmallow Panouche. — One cup of brown sugar made into a candy with two tablespoons of butter and a scant cup of cream ; when this reaches the ' ' string ' ' stage, add half a pound of chopped hazel nuts and about one and one-half dozen marsh- mallows, with one teaspoon of vanilla for the flavoring; stir hard and pour into buttered tins to cool.
Pink Fondant. — Work into a piece of vanilla fondant a few drops of pink coloring matter, adding more if the desired shade is not produced when it has been thoroughly worked through. If the shade is too deep add white fondant and work until it is all the same shade.
Fondant. — It is a good plan when making candy to prepare all the ingredients before one begins to cook the sugar. Shell the