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Maple Fondant
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
736Calories
0 gProtein
190 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories736 kcal
Protein0.1 g
Carbohydrates190 g
Fiber0 g
Sugars175 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium549 mg
Calcium234 mg
Iron0.3 mg
Magnesium49 mg
Phosphorus4.6 mg
Zinc3.3 mg
Copper0.1 mg
Manganese6.6 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)2.9 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline3.6 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 104. The excerpt below is the record exactly as published.
MAPLE FONDANT. 1% lbs. maple sugar 1 c. hot water 114 lbs. sugar 1/4 tsp. cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.