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FONDANT

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


FONDANT
Miss Mary Bashford

1 pound of sugar,

1 saltspoon of cream of tartar,

1 teacup of cold water.



Stir all together, and boil till it forms a jelly-like consistency when tried in cold water.

When done, take from stove and let stand 10 minutes.

Then beat well till a creamy mass.

This fondant is the foundation for a variety of candies.



The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

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