After Dinner Mints
From The Fredericksburg home kitchen cook book, 1921
The fondant may be flavored with vanilla, lemon, or strawberry and mixed with chopped raisins, dates, coconut, pecans, or walnuts.
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
1550Calories
0 gProtein
401 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1550 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.9 mg
Potassium110 mg
Calcium7.6 mg
Iron0.2 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 52. The excerpt below is the record exactly as published.
After Dinner Mints. 2 cups granulated sugar-. % cups of water (cold or warm) ; 1/8 teaspoonful cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.