Maple Fondant
From Canadian cook book, 1924
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
1630Calories
1 gProtein
419 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1630 kcal
Protein1.1 g
Carbohydrates419 g
Fiber0.7 g
Sugars390 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium174 mg
Potassium682 mg
Calcium358 mg
Iron4.4 mg
Magnesium70 mg
Phosphorus15 mg
Zinc4.7 mg
Copper0.1 mg
Manganese9.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)4 mg
Niacin (B3)1.2 mg
Folate16 mcg
Choline6.5 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 90. The excerpt below is the record exactly as published.
MAPLE FONDANT. 1 c. sugar, 1 c. maple syrup. }4, c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.