Divinity Fondant
From Canadian cook book, 1924
This fondant may be used at once; plain and butter fondant are improved if allowed to stand a few hours.
Presented as published in 1924. 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
1884Calories
5 gProtein
483 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1884 kcal
Protein5.1 g
Carbohydrates483 g
Fiber1.3 g
Sugars464 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium323 mg
Potassium41 mg
Calcium90 mg
Iron8.1 mg
Magnesium9.1 mg
Phosphorus17 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate32 mcg
Choline3.1 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 90. The excerpt below is the record exactly as published.
DIVINITY FONDANT. 2 c. sugar. 14 c. corn syrup. }/i c. boiling water. 1 egg white
Cook this with the app: pantry check, scaling, and the assistant.