White Fondant
From Domestic science (Clark, Cornell home economics), 1911
To make bonbons, shape fondant into small balls. For cocoanut, work as much shredded cocoanut as possible into a small piece of fondant. For nut centers, place nut meats in center of fondant, using just enough to cover. Candied cherries may be used in the same way.
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
4378Calories
0 gProtein
1132 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories4378 kcal
Protein0 g
Carbohydrates1132 g
Fiber0 g
Sugars1132 g
Total Fat3.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium831 mg
Calcium22 mg
Iron0.7 mg
Magnesium7 mg
Phosphorus0.2 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 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
Water355 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 94. The excerpt below is the record exactly as published.
White Fondant. 2i lbs. sugar, 1^ c. hot water, I tsp. cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.