Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 2 cups sugar
- 1 cup finely minced nutmeats
- 2 eggs
- half maple sugar
- 1 egg
- 1 pound
Directions
Mrs. Ilaskins.
Boil together until it threads 2 cups sugar, h cup water, and \ cup Karo syrup. Pour slowly into the stiffly beaten whites of "2 eggs. Add 1 cup finely minced nutmeats, and vanilla to taste. Beat hard until cooling, and pour into buttered tins, marking the squares.
"Fondant" is the "foundation" of all French candies. To make "white fondant", put 2} pounds sugar and \ teaspoon cream tartar in a smooth granite saucepan with 1^ cups hot water. Boil without stirring till the soft ball is reached. As the sugar ad- heres to the sides of the kettle, wash it off with the hand dipped in cold water. Butter a large platter or a marble-topped table, and pour the mixture slowly on it. Let stand a few minutes only to cool. Then scrape up together and work with a wooden spatula or spoon until white and creamy. If it lumps, work with the hands until perfectly smooth again. Put into a bowl, cover with oiled paper, and let stand 24 hours to ripen. Always make it on a clear day.
"Coffee fondant" is made by using strong coffee in place of water.
"Maple fondant" is made by using half maple sugar.
For an uncooked white fondant, beat the white of 1 egg with i tablespoon cold water and | teaspoon vanilla. Add gradually as much fine confectioner's sugar as it will take up to the amount of 1 pound. This is good if eaten fresh.