Fondant
From Purity flour cookbook, 1917
Fondant is the basis of all cream candy and may be made in large quantity, kept air-tight and used as needed.
Presented as published in 1917. 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
1759Calories
0 gProtein
455 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1759 kcal
Protein0 g
Carbohydrates455 g
Fiber0 g
Sugars453 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium817 mg
Calcium12 mg
Iron0.4 mg
Magnesium3.8 mg
Phosphorus0.2 mg
Zinc0.1 mg
Copper0.1 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
Water237 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 79. The excerpt below is the record exactly as published.
FONDANT 1 pound sugar. J cup water. s teaspoon cream of tartar. Put ingredients into smooth saucepan, stir, place on range and heat gradually to boiline point. Boil ■without stirring until, when tried in cold water, a soft ball may be formed that will just keep its shape. (After a few minutes boiling the sugar will adher^e to the sides of the kettle. This should be washed oflf with a piece of cheesecloth wound on a fork and first dipped in cold water.) Pour slowly on a slightly greased platter. When cold enough to bear your finger in it, stir the mixture rapidlv until it i,s soft, white and cream'y. Dust bread-board with powdered sugar, turn the mixture on it and knead it a.- you would biscuit dough until it is very soft and smooth. It is now ready for use. Fondant is the basis of all cream candy and may be made in large quantity, kept air-tight and used as needed. MAPLE FONDANT IJ pounds maple sugar. li pounds ;ugar. 1 cup liot water. i teaspoon cream of tartar.
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Cook this with the app: pantry check, scaling, and the assistant.