Fondant
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
1753Calories
0 gProtein
453 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1753 kcal
Protein0 g
Carbohydrates453 g
Fiber0 g
Sugars453 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.4 mg
Potassium413 mg
Calcium8.3 mg
Iron0.3 mg
Magnesium2.6 mg
Phosphorus0.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 70. The excerpt below is the record exactly as published.
Fondant (Miss Inda H. Kauffman.) 1 pound of granulated sugar. % cup of water. % teaspoon of cream tartar
Cook this with the app: pantry check, scaling, and the assistant.