Coffee Fondant
From Purity flour cookbook, 1917
Presented as published in 1917. 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
5214Calories
29 gProtein
1311 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories5214 kcal
Protein29 g
Carbohydrates1311 g
Fiber0 g
Sugars1132 g
Total Fat4.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium116 mg
Potassium9203 mg
Calcium356 mg
Iron11 mg
Magnesium781 mg
Phosphorus717 mg
Zinc1 mg
Copper0.5 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)67 mg
Folate0 mcg
Choline241 mg
Caffeine7429 mg
Water362 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 79. The excerpt below is the record exactly as published.
teaspoon cream of tartar. Break maple sugar in pieces and add to remaining ingredients. Boil and work same as white fondant. Maple fondant is delicious with nuts. COFFEE FONDANT 2i pounds sugar, li cups cold water. A cup ground coffee.
Cook this with the app: pantry check, scaling, and the assistant.