Fondant
From Natchez recipes, 1900
Ripened fondant can be kneaded, flavored, and shaped.
Presented as published in 1900. 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
3745Calories
4 gProtein
967 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories3745 kcal
Protein3.7 g
Carbohydrates967 g
Fiber2.6 g
Sugars931 g
Total Fat4.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium649 mg
Potassium283 mg
Calcium181 mg
Iron16 mg
Magnesium18 mg
Phosphorus33 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from Natchez recipes (1900), page 8. The excerpt below is the record exactly as published.
FONDANT Four cups granulated sugar, one cup Karo, one cup boiling water, one- fourth teaspoon cream of tartar, flavor as desired
Cook this with the app: pantry check, scaling, and the assistant.