vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Fondant
From Scientific cooking with scientific methods, 1911
Serves 16
Presented as published in 1911. 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
299Calories
1 gProtein
76 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories299 kcal
Protein0.9 g
Carbohydrates76 g
Fiber0 g
Sugars71 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.4 mg
Potassium276 mg
Calcium12 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus22 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate0 mcg
Choline7.5 mg
Caffeine232 mg
Water22 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 143. The excerpt below is the record exactly as published.
Coffee Fondant. 21,4 pounds sugar. Va cup ground coffee. lY:^ cups cold water. H teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.