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White Fondant
From Scientific cooking with scientific methods, 1911
Serves 16
Keep the sugar that adheres to the side of the saucepan washed off.
Presented as published in 1911. 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
273Calories
0 gProtein
71 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories273 kcal
Protein0 g
Carbohydrates71 g
Fiber0 g
Sugars71 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium14 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.4 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
Water18 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 143. The excerpt below is the record exactly as published.
White Fondant. 2% pounds sugar. I14 cups hot water. 14 teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.