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Maple Fondant
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
880Calories
0 gProtein
227 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories880 kcal
Protein0.1 g
Carbohydrates227 g
Fiber0 g
Sugars216 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium414 mg
Calcium176 mg
Iron0.3 mg
Magnesium37 mg
Phosphorus3.4 mg
Zinc2.5 mg
Copper0 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2.7 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 143. The excerpt below is the record exactly as published.
Maple Fondant. IV2 pounds maple sugar. 1 cup hot water. 1 pound granulated sugar. 14 teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.