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Fondant Frosting
From The Swedish, French, American cook book, 1918
Serves 5
Presented as published in 1918. 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
882Calories
0 gProtein
229 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories882 kcal
Protein0.1 g
Carbohydrates229 g
Fiber0.1 g
Sugars227 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.5 mg
Potassium47 mg
Calcium7.5 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate8 mcg
Choline2 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 626. The excerpt below is the record exactly as published.
Fondant Frosting Two and a half pounds Domino sugar, two cups w^ater, two drops lemon juice or a very small pinch of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.