Fondant
From Durham cook book ..., 1921
Presented as published in 1921. 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
1663Calories
0 gProtein
436 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1663 kcal
Protein0 g
Carbohydrates436 g
Fiber0 g
Sugars436 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium115 mg
Potassium210 mg
Calcium28 mg
Iron0.2 mg
Magnesium3.5 mg
Phosphorus0.1 mg
Zinc0.8 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)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 32. The excerpt below is the record exactly as published.
FONDANT. One -half cupful Karo Syrup, one and one-half cups granulated sugar, one-fourth teaspoonful cream of tartar and one-third cup hot water
Cook this with the app: pantry check, scaling, and the assistant.