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Glace au Fondant
From A guide to modern cookery, 1909
Serves 4
To glaze, warm the fondant and dilute with water or liqueur as needed.
Presented as published in 1909. 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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories24 kcal
Protein0 g
Carbohydrates6.2 g
Sugars6.2 g
Total Fat0 g
Sodium0.1 mg
Potassium0.1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 395. The excerpt below is the record exactly as published.
GLACE AU FONDANT Preparation of the ‘‘ Fondant.’’—Put some loaf sugar into a small saucepan, the quantity being in accordance with the amount of ‘‘ Fondant ’’ required. Moisten with just enough water to melt the sugar
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