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Fruit Fondant Icings

Name: Fruit Fondant Icings
Yield: 1 servings
Ingredients: one cupful of sugar; half a cupful of boiling water; four tablespoonfuls of any kind of fruit juice

From Miss Parloa's kitchen companion, 1887

Serves 1

Add liquid cochineal for bright colors if using bright fruit juices.

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

878Calories

2 gProtein

223 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories878 kcal

Protein1.9 g

Carbohydrates223 g

Fiber1.3 g

Sugars204 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium293 mg

Potassium55 mg

Calcium80 mg

Iron8 mg

Magnesium8.3 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate32 mcg

Choline3.1 mg

Caffeine0 mg

Water153 g

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 412. The excerpt below is the record exactly as published.

Fruit Fondant Icings. Put into a granite-ware saucepan one cupful of sugar and half a cupful of boiling water. Boil rapidly for fifteen minutes. Take up a drop of the syrup on the point of a skewer, and put it in cold water. Kub it between the fingers, and if it forms a firm ball the syrup is cooked enough. If the ball cannot be formed, cook the syrup until it will ball. Now add four table-spoonfuls of any kind of fruit juice

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