Pineapple Fudge

Name: Pineapple Fudge
Ingredients: 1 c. canned milk; 3 c. sugar; 2 tbsp. butter; 2 tsp. lemon juice; 1 c. crushed pineapple

From The Relief Societ Cookbook, 1930

Presented as published in 1930. 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

2801Calories

18 gProtein

665 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories2801 kcal

Protein18 g

Carbohydrates665 g

Fiber2 g

Sugars663 g

Total Fat43 g

Saturated Fat11 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol134 mg

Sodium270 mg

Potassium1070 mg

Calcium681 mg

Iron1.5 mg

Magnesium96 mg

Phosphorus516 mg

Zinc2.2 mg

Copper0.3 mg

Manganese2.8 mg

Vitamin D4.9 mcg

Vitamin C32 mg

Vitamin A163 mcg

Vitamin E0.4 mg

Vitamin K2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.2 mg

Folate34 mcg

Choline90 mg

Caffeine0 mg

Water403 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 14. The excerpt below is the record exactly as published.

PINEAPPLE FUDGE 1 c. canned milk 3 c. sugar 2 tbsp. butter 2 tsp. lemon juice 1 c. crushed pineapple

Cook this with the app: pantry check, scaling, and the assistant.