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Fondant Icings
From Miss Parloa's kitchen companion, 1887
Serves 8
This is a nice icing for small cakes.
Presented as published in 1887. 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
108Calories
0 gProtein
27 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories108 kcal
Protein0.2 g
Carbohydrates27 g
Fiber0.2 g
Sugars25 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium34 mg
Potassium4.5 mg
Calcium9.7 mg
Iron1 mg
Magnesium1 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4 mcg
Choline0.4 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 411. The excerpt below is the record exactly as published.
Fondant Icings. Put into a small granite-ware saucepan one cupful of sugar and half a cupful of boiling water
Cook this with the app: pantry check, scaling, and the assistant.