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Fondant
From Superior cook book, 1905
Serves 8
This fondant is the foundation for many different kinds of candy.
Presented as published in 1905. 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
108Calories
0 gProtein
27 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories108 kcal
Protein0.2 g
Carbohydrates27 g
Fiber0.2 g
Sugars25 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium34 mg
Potassium4.5 mg
Calcium9.7 mg
Iron1 mg
Magnesium1 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4 mcg
Choline0.4 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 126. The excerpt below is the record exactly as published.
Fondant. One cup granulated sugar, i/;. cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.