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Fondant
From The white ribbon cook book, 1894
Serves 8
Cover with a damp cloth and keep in a cool place. Can be flavored differently.
Presented as published in 1894. 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
223Calories
0 gProtein
58 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories223 kcal
Protein0 g
Carbohydrates58 g
Fiber0 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium303 mg
Calcium1.2 mg
Iron0.1 mg
Magnesium0.4 mg
Phosphorus0.1 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
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 104. The excerpt below is the record exactly as published.
fondant" — made by removing boiled syrup from the fire just before it will harden — is the foundation of nearly all French candies, and when once the art of mak- ing this is mastered a large variety of candies are easily made. Fondant — To 1 lb. sugar add }4 pi^* ^^^Id water and 3^ teaspoonful cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.