Fondant
From The way to the heart, 1905
This is the basis of all French candies.
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
3447Calories
7 gProtein
877 gCarbs
5 gFat
Full nutrition (28 nutrients)
Calories3447 kcal
Protein7.5 g
Carbohydrates877 g
Fiber5.2 g
Sugars803 g
Total Fat4.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Sodium1082 mg
Potassium144 mg
Calcium311 mg
Iron32 mg
Magnesium31 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Water384 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 44. The excerpt below is the record exactly as published.
Fondant. One quart of white sugar, i pint of boiling water.
Cook this with the app: pantry check, scaling, and the assistant.