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Helen R. Rohm cookbook, 1930-1940
Page 24
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Divinity Fudge - 3 cups sugar 3/4 " of light karo syrup 1/2 " water Put all three previous mentioned in a saucepan and boil until it hardens in cold water Beat the whites of 3 fresh eggs and pour the syrup over the beaten whites, beat until thoroughly mixed. add 25 [cents ] worth of nut meats and flavor. 2 cup granulated sugar 1/2 cup corn syrup 1/2 " water 2 egg whites Boil sugar, syrup & water together until a firm ball is formed. Have egg white beaten stiff & dry. Pour boiling syrup over beaten whites, stirring constantly. Beat until mixture stiffens. Drop by spoonfuls on oil paper or pan. Nuts candied cherries, raisins & cocanut may be used. Flavoring.
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Divinity Fudge - 3 cups sugar 3/4 " of light karo syrup 1/2 " water Put all three previous mentioned in a saucepan and boil until it hardens in cold water Beat the whites of 3 fresh eggs and pour the syrup over the beaten whites, beat until thoroughly mixed. add 25 [cents ] worth of nut meats and flavor. 2 cup granulated sugar 1/2 cup corn syrup 1/2 " water 2 egg whites Boil sugar, syrup & water together until a firm ball is formed. Have egg white beaten stiff & dry. Pour boiling syrup over beaten whites, stirring constantly. Beat until mixture stiffens. Drop by spoonfuls on oil paper or pan. Nuts candied cherries, raisins & cocanut may be used. Flavoring.
Szathmary Culinary Manuscripts and Cookbooks
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