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Icing for Gateaux, Petits Fours, and Small Cakes (Fondant for Masking Cakes and Gateaux)
From The new century cookery book, 1901
Serves 10
Can be kept for a long time if covered with a damp cloth.
Presented as published in 1901. 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
96Calories
0 gProtein
24 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories96 kcal
Protein0.2 g
Carbohydrates24 g
Fiber0.1 g
Sugars23 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium27 mg
Potassium3.6 mg
Calcium7.8 mg
Iron0.8 mg
Magnesium0.8 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.2 mcg
Choline0.3 mg
Water9.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 525. The excerpt below is the record exactly as published.
ing for Gateaux , Petits Fours , and Small Cakes (Fondant for Masking Cakes and Gateaux). — lk lb. lump sugar, a good pinch of cream of tartar, about a gill of boiling water
Cook this with the app: pantry check, scaling, and the assistant.