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Fondant
From How we cook in Tennessee .., 1906
Serves 10
Fondant prepared in this way is just right for making candies which are to be covered with chocolate.
Presented as published in 1906. 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
155Calories
0 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein0 g
Carbohydrates40 g
Fiber0 g
Sugars40 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium0.9 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.2 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
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 158. The excerpt below is the record exactly as published.
Fondant. — Work into a piece of vanilla fondant a few drops of pink coloring matter, adding more if the desired shade is not produced when it has been thoroughly worked through. If the shade is too deep add white fondant and work until it is all the same shade. Fondant. — It is a good plan when making candy to prepare all the ingredients before one begins to cook the sugar. Shell the HOW WE COOK IN TENNESSEE. 275 nuts, if they cannot be bought already shelled, and stone the dates. Blanch the almond kernels by pouring boiling water over them. Allow them to stand for about five minutes, when the skins can easily be removed by pressing between the thumb and forefinger. Lay on a napkin to dry well before using. The first step to be learned in making candy is the preparation of the fondant, which is the foundation for all cream candies. The proportion is: For White Fondant. — Two cupfuls of granulated sugar, half cupful of water, a pinch of cream of tartar
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