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Fondant or Cream Candies
From The household cook book, 1902
Serves 10
Greasing the pan may affect the taste; moistening is sufficient.
Presented as published in 1902. 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
181Calories
0 gProtein
47 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories181 kcal
Protein0 g
Carbohydrates47 g
Fiber0 g
Sugars45 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.1 mg
Potassium414 mg
Calcium1 mg
Iron0.1 mg
Magnesium0.3 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
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 332. The excerpt below is the record exactly as published.
FONDANT OK CREAM CANDIES. FONDANT OR CREAM.— Fondant is the foundation for almost all French candies, and can be easily made by the amateur so that it will look and taste as well as that made by the professional. Granu- lated confectioner's powdered or coffee A sugar can be used, but cof- fee A more generally gives good results. For a trial add f teacup of water to 1 lb. coffee A sugar; let it stand an hour or so, and then add cream of tartar the size of a white bean
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