Fondant
From Selection and preparation of food, 1907
Variations include using glucose instead of cream of tartar or omitting both.
Presented as published in 1907. 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
395Calories
0 gProtein
102 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories395 kcal
Protein0.1 g
Carbohydrates102 g
Fiber0.1 g
Sugars101 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.2 mg
Potassium204 mg
Calcium4.7 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus0.1 mg
Zinc0 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 Selection and preparation of food (1907) by Isabel Bevier, page 22. The excerpt below is the record exactly as published.
Fondant. (a) Dissolve \ c sugar in J c water. Add TV tsp cream of tartar. Boil to soft ball stage, taking care that the sirup does not form crystals on the side of the pan. Let stand till cold, then beat with spoon to a soft, creamy mass. Remove from the saucepan and mold with the hands. Place in a bowl ; cover bowl closely, and let stand until the next laboratory period. (&) Use 1 tsp of glucose
Cook this with the app: pantry check, scaling, and the assistant.