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Boiled Fondant
From How we cook in Tennessee .., 1906
Serves 8
Be careful not to stir in the crystals formed during boiling.
Presented as published in 1906. 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
205Calories
0 gProtein
53 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories205 kcal
Protein0.2 g
Carbohydrates53 g
Fiber0.2 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium39 mg
Calcium10 mg
Iron1 mg
Magnesium1 mg
Phosphorus2.1 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)0.2 mg
Folate4 mcg
Choline0.4 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 159. The excerpt below is the record exactly as published.
Boiled Fondant. — Two cups granulated sugar, half cup (good measure) boiling water, one-third teaspoonful cream tartar
Cook this with the app: pantry check, scaling, and the assistant.