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Sultana Fudge
From Boston Cooking-School cook book, 1896
Serves 16
Presented as published in 1896. 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
139Calories
0 gProtein
32 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein0.5 g
Carbohydrates32 g
Fiber0.3 g
Sugars32 g
Total Fat1.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.2 mg
Sodium6.2 mg
Potassium116 mg
Calcium23 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2.2 mg
Caffeine1.3 mg
Water8.2 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 302. The excerpt below is the record exactly as published.
SULTANA FUDGE 2 cups sugar 2 squares chocolate Y% cup milk 1 teaspoon vanilla 14 cup molasses ¥ cup English walnut ar hickory 2 tablespoons butter nut meats, cut in pieces 2 tablespoons Sultana raisins
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