Recipe Manuscript

Fondant

Name: Fondant
Prep time: PTPT5M
Cook time: PTPT20M
Yield: 12
Cuisine: American
Ingredients: 500 grams granulated sugar; 250 milliliters water; Juice of 1/2 lemon (about 15 ml)

"Fondant"

1910

From the treasured pages of Resetas de Cocina: Refrescos, Reposteria, Dulces

Written by Cármen Volante

Early Modern Kitchen (1900 - 1930)American Intermediate Dessert

Original Recipe • 1910

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Fondant

"En una cacerola se pone el azucar y el agua, se pone al fuego y se agita hasta que empieza a hervir. luego se separa del fuego y se espuma por 3 veces. luego se cuela y se pone en una cacerola limpia y se le agrega el limon y se deja tomar punto de bola flojo i sea 39 grados en el pesa jarabes. despues se vacia en una cacerola rociada de agua fria rociandola tambien por encima. cuando se ha enfriado 1/2 hora se bate con la espatula hasta que enfria y se ponga sega."

English Translation

"In a saucepan, put the sugar and water, place over heat and stir until it starts to boil. Then remove from the heat and skim it three times. Then strain it and place it in a clean saucepan, add the lemon, and let it reach the soft ball stage, that is, 39 degrees on the syrup scale. Then pour it into a saucepan sprinkled with cold water, also sprinkling water on top. When it has cooled for half an hour, beat it with a spatula until it cools and becomes dry."

Note on the Original Text

The recipe is written in a practical, conversational style, typical for early 1900s manuscript cookbooks. It assumes you know basic cooking techniques, such as 'punto de bola flojo' (soft ball stage for sugar) and how to skim syrups. Some spelling is old-fashioned or phonetic: 'sega' means 'sólida' (set/firm), and numbers or degrees may refer to tools of the era. The technique reflects pre-electric kitchen methods, emphasizing manual beating and the tactile knowledge of sugar work.

Modern Kitchen Interpretation

Recipe's Origin

Resetas de Cocina: Refrescos, Reposteria, Dulces - Click to view recipe in book

Title

Resetas de Cocina: Refrescos, Reposteria, Dulces (1910)

You can also click the book image above to peruse the original tome

Writer

Cármen Volante

Era

1910

Publisher

Unknown

Background

An enchanting early 20th-century manuscript cookbook filled with delightful recipes and menus, including Brazilian tarts, inventive egg dishes, savory chicken pies, and sweet yolk cookies—each page a celebration of culinary tradition and creativity.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This fondant recipe hails from the early 20th century Mexican manuscript cookbook 'Resetas de Cocina: Refrescos, Reposteria, Dulces' by Carmen Volante. Compiled in 1910, this book captured the essence of Mexican home cooking and confectionery at a time when handwritten personal manuscripts were treasured family resources. It offers a window into historic sweets, showing the strong French influence in Mexican baking and the everyday resourcefulness of home cooks before modern appliances.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditional tools included a heavy-bottomed copper or enamel saucepan, a wooden spoon or spatula for stirring and beating, and a shallow basin or cazuela for cooling and working the fondant. A metal skimmer or large spoon was used for removing foam, and syrup temperature was gauged by touch or using a syrup weight or 'pesajarabes'—a simple syrup hydrometer. Today, we'd use a candy thermometer instead.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 pound (2 cups) granulated sugar
1 cup water
Juice of 1/2 lemon (about 1 tablespoon)

Instructions

In a medium saucepan, combine 1 pound (2 cups) of granulated sugar with 1 cup of water.
Place over medium heat and stir until the mixture begins to simmer.
Once it reaches a boil, remove from the heat and skim off any foam that forms.
Repeat this skimming process three times for clarity.
Strain the syrup into a clean saucepan.
Add the juice of half a lemon, then return to the heat and cook until the syrup reaches the 'soft ball stage'—about 234°F on a candy thermometer.
Pour the hot syrup into a bowl that has been splashed with cold water, splashing a little water on top as well.
Let it cool for about 30 minutes.
Once slightly cooled, beat the syrup with a spatula or wooden spoon until it thickens, turns opaque, and begins to set into a smooth, pliable fondant.

Estimated Calories

170 per serving

Cooking Estimates

It takes about 5 minutes to get your ingredients and workspace ready. The syrup needs about 20 minutes of cooking, including boiling and reaching the right temperature. This recipe makes about 12 servings, with each serving around 170 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.