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Fondant Icing
From Cookery for every household, 1914
Serves 10
This icing melts away in the mouth like a fondant bon-bon. Can be flavored and colored as desired.
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
395Calories
1 gProtein
97 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories395 kcal
Protein0.7 g
Carbohydrates97 g
Fiber0.8 g
Sugars93 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium2.1 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0 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
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 950. The excerpt below is the record exactly as published.
Fondant Icing 2 lbs. loaf sugar. \ pint water. £ lb. glucose
Cook this with the app: pantry check, scaling, and the assistant.