Butter Fondant

Name: Butter Fondant
Ingredients: 2 c. sugar; Ys T. cream of tartar; % c. milk; 2 tb. butter

From Canadian cook book, 1924

Presented as published in 1924. 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

1640Calories

4 gProtein

411 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories1640 kcal

Protein4 g

Carbohydrates411 g

Fiber0 g

Sugars407 g

Total Fat27 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol78 mg

Sodium57 mg

Potassium1404 mg

Calcium158 mg

Iron0.5 mg

Magnesium16 mg

Phosphorus129 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline22 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 90. The excerpt below is the record exactly as published.

BUTTER FONDANT. 2 c. sugar. Ys T. cream of tartar. % c. milk. 2 tb. butter

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