Fondant or Cream Candy
From The Edwardsville cook book, 1906
A variety can be made by taking a small part of it and flavoring and coloring to suit your taste.
Presented as published in 1906. 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
2323Calories
0 gProtein
601 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2323 kcal
Protein0 g
Carbohydrates601 g
Fiber0 g
Sugars602 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium14 mg
Calcium13 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 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
Water236 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 51. The excerpt below is the record exactly as published.
ONDANT” OR CREAM CANDY. Mrs. Geo. Fiegenbaum. Fondant is the foundation for almost all French candies. 3 cups granulated sugar. A pinch of cream of tartar. 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.