Grape Fudge
From Domestic science, principles and application, 1914
This amount makes 2½ glasses.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
19083Calories
104 gProtein
4146 gCarbs
333 gFat
Full nutrition (34 nutrients)
Calories19083 kcal
Protein104 g
Carbohydrates4146 g
Fiber73 g
Sugars3957 g
Total Fat333 g
Saturated Fat30 g
Monounsaturated Fat44 g
Polyunsaturated Fat225 g
Omega-30.1 g
Cholesterol0 mg
Sodium213 mg
Potassium11426 mg
Calcium1031 mg
Iron31 mg
Magnesium1039 mg
Phosphorus2735 mg
Zinc17 mg
Copper11 mg
Manganese17 mg
Vitamin D0 mcg
Vitamin C112 mg
Vitamin A95 mcg
Vitamin E6.6 mg
Vitamin K487 mcg
Vitamin B66.5 mg
Vitamin B120 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2.8 mg
Niacin (B3)15 mg
Folate86 mcg
Choline228 mg
Caffeine0 mg
Water2641 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 89. The excerpt below is the record exactly as published.
Grape Fudge 7 lbs. grapes 7 lbs. sugar 1 lb. walnuts 1 lb. raisins
Cook this with the app: pantry check, scaling, and the assistant.