Molasses Fudge
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
3279Calories
5 gProtein
641 gCarbs
100 gFat
Full nutrition (33 nutrients)
Calories3279 kcal
Protein4.9 g
Carbohydrates641 g
Fiber0 g
Sugars633 g
Total Fat100 g
Saturated Fat50 g
Monounsaturated Fat18 g
Polyunsaturated Fat0 g
Cholesterol282 mg
Sodium73 mg
Potassium855 mg
Calcium242 mg
Iron2.3 mg
Magnesium117 mg
Phosphorus154 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline5.5 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 51. The excerpt below is the record exactly as published.
Molasses Fudge. 3 cups of granulated sugar ; 1 cup of milk or cream: 1 tablespoonful of butter: 2 tablespoonfuls of molasses; y2 teaspoonful of soda,
Cook this with the app: pantry check, scaling, and the assistant.