Gelatine Fondant
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. 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
4393Calories
0 gProtein
1131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories4393 kcal
Protein0 g
Carbohydrates1131 g
Fiber0 g
Sugars1118 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium24 mg
Calcium17 mg
Iron0.6 mg
Magnesium3.1 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)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 43. The excerpt below is the record exactly as published.
GELATINE FONDANT 4 oz. COX’S INSTANT POWDERED GELATINE 1 lb. castor sugar $ gill water 1 gill water 1} lbs. icing sugar
Cook this with the app: pantry check, scaling, and the assistant.