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Fondant
From The Blue grass cook book, 1904
Serves 2
This fondant is the foundation for a variety of candies.
Presented as published in 1904. 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
905Calories
0 gProtein
234 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories905 kcal
Protein0 g
Carbohydrates234 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium2067 mg
Calcium6.8 mg
Iron0.6 mg
Magnesium2.1 mg
Phosphorus0.6 mg
Zinc0.1 mg
Copper0.1 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 The Blue grass cook book (1904) by Minnie C. Fox, page 83. The excerpt below is the record exactly as published.
FONDANT Miss Mary Bashford 1 pound of sugar, 1 saltspoon of cream of tartar, 1 teacup of cold water
Cook this with the app: pantry check, scaling, and the assistant.