vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cherry Fondants
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Miss Clementson.
Presented as published in 1907. 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
94Calories
1 gProtein
21 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories94 kcal
Protein0.8 g
Carbohydrates21 g
Fiber0 g
Sugars21 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium9.3 mg
Potassium9.1 mg
Calcium3.7 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.9 mcg
Choline18 mg
Caffeine0 mg
Alcohol0.3 g
Water5.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 87. The excerpt below is the record exactly as published.
Cherry Fondants. i White of Egg. 6ozs. Icing Sugar. Cherry Brandy.
Cook this with the app: pantry check, scaling, and the assistant.