Fondant
From Lillian Massey school recipes, 1913
For Maple Fondant, use 1 c. sugar and 1 c. maple syrup.
Presented as published in 1913. 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
1000Calories
4 gProtein
250 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1000 kcal
Protein3.7 g
Carbohydrates250 g
Fiber2.6 g
Sugars201 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium549 mg
Potassium3288 mg
Calcium155 mg
Iron17 mg
Magnesium15 mg
Phosphorus34 mg
Zinc0.3 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)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 45. The excerpt below is the record exactly as published.
FONDANT. E Slucar. 4 tsp. cream of tartar. c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.