vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plain Fondant
From Lessons in cooking through preparation of meals, 1912
Serves 5
It is better after standing 24 hours in a covered jar.
Presented as published in 1912. 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
775Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories775 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.3 mg
Potassium45 mg
Calcium5.2 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 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
Water106 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 66. The excerpt below is the record exactly as published.
Plain Fondant Boil without stirring, 5 c sugar, 2>4 c water and >4 t cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.