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Chicago cookbook, 1930s?
Page 53
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Good Fudge 4 squares Bitter chocolate 1/4 cup water 4 " sugar 2 teaspoon butter generous 1 cup sour cream 1 teaspoon vanilla 1 cup nuts chopped Cut up chocolate add water and melt. Add butter and stir Add sugar and Cream blend thoroly. Cook gently over low heat until a small bit dropped into water can be formed into a soft ball with fingers. Let Fudge stand until cool add vanilla and beat until fudge begins to stiffen. Add nuts and beat until thick enough to spread on greased pan. Cut in squares.
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Good Fudge 4 squares Bitter chocolate 1/4 cup water 4 " sugar 2 teaspoon butter generous 1 cup sour cream 1 teaspoon vanilla 1 cup nuts chopped Cut up chocolate add water and melt. Add butter and stir Add sugar and Cream blend thoroly. Cook gently over low heat until a small bit dropped into water can be formed into a soft ball with fingers. Let Fudge stand until cool add vanilla and beat until fudge begins to stiffen. Add nuts and beat until thick enough to spread on greased pan. Cut in squares.
Szathmary Culinary Manuscripts and Cookbooks
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