Fondants

Name: Fondants
Ingredients: Sugar, water, and cream of tartar or some acid substance.; About twice as much sugar as water is a good proportion.; Allow one-eighth of a teaspoonful of cream of tartar for two cups of sugar.

From Principles of food preparation, 1914

Can be used as a filling for bonbons, chocolate creams, etc.

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

1550Calories

0 gProtein

401 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1550 kcal

Protein0 g

Carbohydrates401 g

Fiber0 g

Sugars401 g

Total Fat1.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium11 mg

Potassium111 mg

Calcium11 mg

Iron0.2 mg

Magnesium3.6 mg

Phosphorus0 mg

Zinc0 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 81. The excerpt below is the record exactly as published.

Fondants Ingredients. Sugar, water, and cream of tartar or some acid substance. About twice as much sugar as water is a good proportion. Allow one-eighth of a tea- spoonful of cream of tartar for two cups of sugar

Cook this with the app: pantry check, scaling, and the assistant.