vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Uncooked Fondant
From Cookery for every household, 1914
Serves 8
This fondant can be coloured and flavoured for chocolate centres.
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
232Calories
1 gProtein
57 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein0.8 g
Carbohydrates57 g
Fiber0 g
Sugars56 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium10 mg
Potassium23 mg
Calcium4.8 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C4.8 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.4 mcg
Choline19 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 961. The excerpt below is the record exactly as published.
Uncooked Fondant 1 lb. icing sugar. I A squeeze of lemon juice. 1 white of egg. | A little water
Cook this with the app: pantry check, scaling, and the assistant.