Fondant
From A textbook of domestic science for high schools, 1913
The quality improves upon standing; keep in a cool, dry place.
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
1555Calories
0 gProtein
402 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1555 kcal
Protein0 g
Carbohydrates402 g
Fiber0 g
Sugars401 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.8 mg
Potassium412 mg
Calcium7.8 mg
Iron0.3 mg
Magnesium2.4 mg
Phosphorus0.1 mg
Zinc0.1 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 21. The excerpt below is the record exactly as published.
Fondant Mix 2 c. sugar and f c. water. Put in a stewpan and heat. As it begins to boil, wipe down the sides of the kettle with a wet cloth. Sprinkle on \ ts. cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.