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Fondant
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 16
Presented as published in 1914. 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
97Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein0 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium6.9 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 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
Water7.4 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 106. The excerpt below is the record exactly as published.
Fondant may be dipped in the same way. CHOCOLATE FUDGE. 2 C. sugar 1 T. butter V2 C. milk 2 sqs. chocolate 1 t. vanilla 1 C. chopped nut meats Cook until soft ball is formed in cold water. Remove from fire, let cool, add nut meats, vanilla and beat until it thickens. Pour on to buttered pan. Cut in squares. PEANUT BRITTLE. 1 C. Karo syrup 2 T. melted butter 1 T. vinegar Peanuts 1 C. brown sugar Mix ingredients, boil without stirring until brittle in cold water. Put peanuts in oiled pan. Pour over mixture. FONDANT. 2 C. sugar y2 C. water V8 t. cream of tartar
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