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Cooked Fondant
From The new Annie Dennis cook book, 1905
Serves 8
Used for cooked and uncooked bon bons.
Presented as published in 1905. 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
387Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories387 kcal
Protein0 g
Carbohydrates100 g
Sugars100 g
Total Fat0.3 g
Sodium1 mg
Potassium2 mg
Calcium1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 185. The excerpt below is the record exactly as published.
Cooked Fondant For cooked, as well as uncooked bon bons of the French varieties, a fondant, or cream, should first be prepared, which may be set aside to be used as wanted. For cooked creams, take four cupfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.