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Raisin Fudge
From Good Things to Eat as Suggested by Rufus, 1911
Serves 12
Presented as published in 1911. 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
238Calories
1 gProtein
48 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein1.2 g
Carbohydrates48 g
Fiber1.1 g
Sugars41 g
Total Fat6.3 g
Saturated Fat1.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol4.2 mg
Sodium10 mg
Potassium223 mg
Calcium34 mg
Iron1 mg
Magnesium32 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0.4 mg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Choline2.7 mg
Caffeine1.8 mg
Water12 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 70. The excerpt below is the record exactly as published.
RAISIN FUDGE— Put into a saucepan one heaped table- spoon butter, melt and add one-half cup milk, two cups sugar, one-fourth cup molasses and two squares chocolate grated
Cook this with the app: pantry check, scaling, and the assistant.