vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fondant (Uncooked)
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
200Calories
1 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein0.7 g
Carbohydrates50 g
Fiber0 g
Sugars49 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium1.4 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.1 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
Water8.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 304. The excerpt below is the record exactly as published.
FONDANT (UNCOOKED) 1 egg white 34 teaspoon vanilla ¥% tablespoon cold water 2 cups confectioners’ sugar, sifted
Cook this with the app: pantry check, scaling, and the assistant.