vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fondant
From Delicacies, 1929
Serves 2
Recipe by Mrs. Charles E. Shalienberger.
Presented as published in 1929. 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
776Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories776 kcal
Protein0 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.9 mg
Potassium106 mg
Calcium5.6 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus0 mg
Zinc0 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
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 67. The excerpt below is the record exactly as published.
Fondant 2 cups sugar 24 tsp. cream tartar 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.