Fondant
From A simple course in home economics for rural schools, 1916
Fondant may be stored in a covered stone jar.
Presented as published in 1916. 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
3877Calories
0 gProtein
1003 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3877 kcal
Protein0 g
Carbohydrates1003 g
Fiber0 g
Sugars1003 g
Total Fat3.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium429 mg
Calcium28 mg
Iron0.6 mg
Magnesium9 mg
Phosphorus0.1 mg
Zinc0.1 mg
Copper0.1 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
Water591 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 10. The excerpt below is the record exactly as published.
Fondant 5 C. (;2V2 lbs.) sugar 21/2 C. water % t. cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.