Kondant for Centers
From The Central cook book, 1924
Fondant is better if allowed to ripen for at least one hour.
Presented as published in 1924. 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
3494Calories
0 gProtein
904 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3494 kcal
Protein0 g
Carbohydrates904 g
Fiber0 g
Sugars905 g
Total Fat2.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium120 mg
Calcium13 mg
Iron0.5 mg
Magnesium3.9 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 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 59. The excerpt below is the record exactly as published.
Kondant for Centers 2 pounds granulated sugar. 14 pint water. 1/8 teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.