Fondant
From Canadian cook book, 1924
Syrup should not be stirred during boiling; crystals should be removed from sides of saucepan with a piece of cheesecloth tied around the prongs of a fork and dipped into boiling water.
Presented as published in 1924. 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
1674Calories
2 gProtein
429 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1674 kcal
Protein1.9 g
Carbohydrates429 g
Fiber1.3 g
Sugars402 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium280 mg
Potassium2455 mg
Calcium81 mg
Iron8.7 mg
Magnesium8.6 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate32 mcg
Choline3.1 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 90. The excerpt below is the record exactly as published.
FONDANT. 2 c. sugar. ^ T. cream of tartar. % c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.