vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Uncooked Cream or Fondant
From The household cook book, 1902
Serves 12
This serves as a foundation for candies but cannot be melted for coating.
Presented as published in 1902. 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
291Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories291 kcal
Protein0 g
Carbohydrates75 g
Sugars75 g
Total Fat0.2 g
Sodium0.8 mg
Potassium1.5 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 336. The excerpt below is the record exactly as published.
UNCOOKED CREAM OR FONDANT.— Pass 2 or 3 lbs. of XXXX powdered sugar through a sieve, shape it like a cone on the table, make a well in the top, put in a little water, work in sugar till it is absorbed, put in a little more, and keep on thus doing until a smooth, stiff paste is formed. While doing this, work in a little vanilla or any other flavor desired
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