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Coffee Fondant
From Lessons in cooking through preparation of meals, 1912
Serves 10
Presented as published in 1912. 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
388Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein0 g
Carbohydrates100 g
Fiber0 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.8 mg
Potassium60 mg
Calcium1.7 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus1.1 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)0.1 mg
Folate0.7 mcg
Choline0.9 mg
Caffeine14 mg
Water35 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 66. The excerpt below is the record exactly as published.
Coffee Fondant Make i^ c strong coffee, strain and add 5 c sugar and y2 t cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.