Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six cups granulated sugar
- three cups cream
- two cups golden drip syrup
- two tablespoons glucose
- one pound english walnuts
- two cups sugar
- one-half cup boiling water
- one-eighth teaspoon cream tartar
Directions
Six cups granulated sugar, three cups cream, two cups golden drip syrup, two tablespoons glucose, one pound English walnuts. Stir while cooking to the consistency of dough. Remove from fire and stir as long as possible, then pound into a bread tin. When cold pack in air tight can. Improves with age. Mrs. H. A. Parker.
BETHANY UNION COOK BOOK 211
FONDANT— WHITE.
Two cups sugar, one-half cup boiling water, one-eighth teaspoon cream tartar, level measurements. Put ingredi- ents into pan, stir, put on range and heat gradually to boiling point and boil without stirring until, when tried in cold water, a soft ball forms. Pour on to a buttered plate and let stand a few minutes to cool but not long enough to grow hard about the edges, and work with wooden spoon until white and creamy. When fondant begins to form lumps, knead with hands until perfectly creamy. Pack in bowl and cover with oil paper. Let stand twenty-four hours after which flavor. It may be colored and shaped as desired. Florence Long.