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Fondant Candies (Fondants an Candi)
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
211Calories
0 gProtein
53 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories211 kcal
Protein0.4 g
Carbohydrates53 g
Fiber0.5 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6 mg
Potassium105 mg
Calcium7.3 mg
Iron0.2 mg
Magnesium6.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.2 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 632. The excerpt below is the record exactly as published.
Fondant Candies ( Fondants an Candi ) Make fondant [see recipe: Fondant Frosting], flavor with lemon juice, put in a pan, place the pan in hot water, and let dissolve. Have a dish with cornstarch
Cook this with the app: pantry check, scaling, and the assistant.