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    You are in: Home / Community Forums / Cookbooks (Public/Private ): Ideas and Help / Fudge recipe from old Purity Cook Book
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    Fudge recipe from old Purity Cook Book

    jonmac
    Sat Nov 15, 2008 9:08 am
    Newbie "Fry Cook" Poster
    I still have my mother's old Purity Cook Book (red hard cover is a sheaf of yellow wheat on cover) from 1937 and in it is a recipe for Fudge (recipe 252, page 70). My dad made this every Christmas and the page has been used so often, and spots and spills that finally you cannot read the list of amounts. The instructions are intact. If anyone has this particular cook book and could provide me with the list of ingredients I would be eternally grateful - I want to make this fudge for Christmas this year. John, in the Netherlands
    Lvs2Cook
    Sat Nov 15, 2008 2:36 pm
    Food.com Groupie
    I'm sorry that I can't help but please post in Recipe Requests ~ the folks over there may be able to help.

    Good luck!
    Molly53
    Sat Nov 15, 2008 2:40 pm
    Forum Host
    Chef 237647 wrote:
    I still have my mother's old Purity Cook Book (red hard cover is a sheaf of yellow wheat on cover) from 1937 and in it is a recipe for Fudge (recipe 252, page 70). My dad made this every Christmas and the page has been used so often, and spots and spills that finally you cannot read the list of amounts. The instructions are intact. If anyone has this particular cook book and could provide me with the list of ingredients I would be eternally grateful - I want to make this fudge for Christmas this year. John, in the Netherlands
    Howdy and welcome to the 'zaar forums, John. It's very nice to meet a new friend. icon_smile.gif

    Did you know that you can choose a more unique and personal name to go by than a random number or a blank? Click on MY ACCOUNT at the top of the page, make the changes you wish, scroll down and SAVE CHANGES.

    If you'd be more comfortable with a number, that's absolutely fine...it's just MUCH easier for us to communicate with you if you remove the # sign.

    I'd like to invite you to click on http://www.recipezaar.com/bb/viewtopic.zsp?t=278153 which is a thread FULL of great clickable links to help explain how to effectively use the site.

    I'd like to invite you to post this question in the Request a Recipe forum (the link is at the bottom of every 'zaar page). You'll get a lot more participation in finding your answer over there.

    You might also click on http://www.recipezaar.com/recipes.php?q=fashioned+fudge&ls=h&Search=Search&s_type=%2Frecipes.php and see if any of those recipes looks like it might be a match for the one you're looking for. If you give one a try, recipe reviews are very much appreciated. icon_smile.gif

    A good, basic fudge recipe in one of my older cookbooks calls for the following ingredients:
    2 ounces unsweetened chocolate
    4 tablespoons cocoa
    2 cups granulated sugar
    3/4 cup milk
    2 tablespoons light corn syrup (karo)
    2 tablespoons butter
    2 teaspoons vanilla

    Another one calls for:
    1 egg, well beaten
    3 tablespoons heavy cream
    2 teaspoons vanilla
    one pound confectioners' sugar
    1/4 teaspoon salt
    4 ounces unsweetened chocolate
    1 tablespoon butter
    1 cup walnuts
    poulsbokid
    Mon Jan 18, 2010 12:15 pm
    Newbie "Fry Cook" Poster
    here is a fudge recipe in my purity cookbook
    recipe number 652 from 1937 blue bound book
    Fudge
    2 C white or brown sugar
    2/3 C milk
    2 squares unsweetened chocolate (melted)
    1 TB corn syrup
    2 TB butter
    1 ts vanilla
    Method: Place sugar milk chocolate and syrup in saucepan and cook slowly stiring until sugar disovles: then increase heat and continue cooking, stirring frequently until it forms a soft ball when tested in cold water. Remove from heat add butter, cool to lukwarm without stirring , add vanilla and beat till a small amount dropped from a spoon holds it shape. Place in a butter pan and when cold cut in squares.
    Note: Half-cup nuts or shredded coconut my be added with vanilla. Fruit Fudge is made by adding half cup chopped dates, raisins or figs.

    sorry its 2 years late Grin
    Molly53
    Mon Jan 18, 2010 7:05 pm
    Forum Host
    poulsbokid wrote:
    here is a fudge recipe in my purity cookbook
    recipe number 652 from 1937 blue bound book
    Fudge
    2 C white or brown sugar
    2/3 C milk
    2 squares unsweetened chocolate (melted)
    1 TB corn syrup
    2 TB butter
    1 ts vanilla
    Method: Place sugar milk chocolate and syrup in saucepan and cook slowly stiring until sugar disovles: then increase heat and continue cooking, stirring frequently until it forms a soft ball when tested in cold water. Remove from heat add butter, cool to lukwarm without stirring , add vanilla and beat till a small amount dropped from a spoon holds it shape. Place in a butter pan and when cold cut in squares.
    Note: Half-cup nuts or shredded coconut my be added with vanilla. Fruit Fudge is made by adding half cup chopped dates, raisins or figs.

    sorry its 2 years late Grin


    Hi, poulsbokid.... welcome to the forums! It's very nice to meet a new friend. icon_smile.gif

    Being new here, you might find clicking on FAQ's and Additional Information for Recipezaar Navigation, a thread FULL of great information, to be very useful (including how to enter this delicious recipe into the permanent db).

    If you have any questions, please feel free to ask.

    icon_smile.gif
    Adnewl
    Wed Oct 10, 2012 2:25 pm
    Newbie "Fry Cook" Poster
    Hi John
    Just received my Purity Cookbook that I have been searching for a long time. The recipe you want is as follows:
    Creamy Overseas Fudge # 252 Page 70
    1 cup granulated sugar
    1 cup brown sugar
    1/4 cup corn syrup
    1/2 cup milk
    2 ounces bitter chocolate or 2 tablespoons powdered chocolate
    1/8 teaspoon salt 2-4 tablespoons butter 1/2 cup chopped nuts
    combine sugar, syrup,milk, chocolate and salt in deep pan and heat.
    Stir occasionally till sugar melts. Boil gently until the "soft ball" stage (234degrees F) is reached. Add butter and boil 1 minute longer. Let stand until lukewarm. Beat until smooth and creamy. Add nuts and pour into a buttered pan to depth of 1/2 inch. Mark in squares. Let stand until firm and dry.
    Enjoy
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