Aunt Virginia's Caramel Icing

Name: Aunt Virginia's Caramel Icing
Ingredients: 3 cups of brown sugar; 2 cups of water or cream; 2 tablespoons butter

From The Aunts' Cook Book, 1922

Cream is best.

Presented as published in 1922. 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

4131Calories

10 gProtein

666 gCarbs

190 gFat

Full nutrition (33 nutrients)

Calories4131 kcal

Protein10 g

Carbohydrates666 g

Fiber0 g

Sugars640 g

Total Fat190 g

Saturated Fat97 g

Monounsaturated Fat35 g

Polyunsaturated Fat0 g

Cholesterol550 mg

Sodium285 mg

Potassium1342 mg

Calcium841 mg

Iron4.7 mg

Magnesium88 mg

Phosphorus301 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)1 mg

Folate6.6 mcg

Choline15 mg

Caffeine0 mg

Water288 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 37. The excerpt below is the record exactly as published.

Aunt Virginia's Caramel Icing 3 cups of brown sugar 2 cups of water or cream 2 tablespoons butter

Cook this with the app: pantry check, scaling, and the assistant.