Fondant for French creams

Name: Fondant for French creams
Ingredients: Sugar 2 cups; Cream of tartar i teaspoonful; Boiling water }cup

From Foods and household management, 1914

Fondant is the foundation for all bon bons and may be made up into a great variety of shapes and with many flavors.

Presented as published in 1914. 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

1649Calories

2 gProtein

423 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1649 kcal

Protein1.9 g

Carbohydrates423 g

Fiber1.3 g

Sugars402 g

Total Fat1.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium275 mg

Potassium845 mg

Calcium80 mg

Iron8.3 mg

Magnesium8.4 mg

Phosphorus17 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate32 mcg

Choline3.1 mg

Caffeine0 mg

Water96 g

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 89. The excerpt below is the record exactly as published.

Fondant for French creams. Ingredients. Sugar 2 cups Cream of tartar i teaspoonful Boiling water }cup

Cook this with the app: pantry check, scaling, and the assistant.