vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fondant
From Magnet users cook book, 1920
Serves 20
This fondant can be flavored with extracts, nuts, or shredded coconut.
Presented as published in 1920. 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
231Calories
0 gProtein
59 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories231 kcal
Protein0.3 g
Carbohydrates59 g
Fiber0.2 g
Sugars57 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium41 mg
Potassium5.9 mg
Calcium12 mg
Iron1.2 mg
Magnesium1.2 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.8 mcg
Choline0.5 mg
Water14 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 76. The excerpt below is the record exactly as published.
FONDANT...Two and one-half lbs .white sugar, pinch cream tartar, 1% ~ cups boiling wate
Cook this with the app: pantry check, scaling, and the assistant.