Cream Fondant Icing
From Royal cook book, 1930
Presented as published in 1930. 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
1969Calories
2 gProtein
406 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories1969 kcal
Protein2.4 g
Carbohydrates406 g
Fiber0 g
Sugars393 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium32 mg
Potassium123 mg
Calcium76 mg
Iron0.2 mg
Magnesium7.1 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 27. The excerpt below is the record exactly as published.
14 teaspoon flavoring extract Cream butter. Sift sugar; add gradu- ally to butter, working in well. Add few drops of cream at a time to make good consistency to spread. Add flavoring. Coffee Butter Icing 1 recipe Butter Cream Icing 114-2 tablespoons strong Chase & Sanborn’s Coffee Make the butter icing, using coffee in- stead of cream. Use vanilla extract. Chocolate Butter Icing 1 recipe Butter Cream Icing 11% squares unsweetened chocolate, melted Make the butter icing; add melted _ chocolate last, beating in well. Add more cream if necessary to make smooth, creamy consistency. Orange Icing 1 recipe Butter Cream Icing grated rind 1 orange pulp and juice 4% small orange Make the butter icing, using orange pulp and juice instead of cream. Add grated rind with sugar. Omit all flavoring extracts. Cream Fondant Icing 2 cups confectioner’s sugar
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