vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Caramel Frosting
From The Swedish, French, American cook book, 1918
Serves 1
If for small cakes, put them on a broiler and pour over the frosting.
Presented as published in 1918. 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
1002Calories
14 gProtein
218 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1002 kcal
Protein14 g
Carbohydrates218 g
Fiber0 g
Sugars216 g
Total Fat12 g
Saturated Fat3.7 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol374 mg
Sodium201 mg
Potassium189 mg
Calcium90 mg
Iron1.9 mg
Magnesium17 mg
Phosphorus223 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A163 mcg
Vitamin E1.2 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate48 mcg
Choline296 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 627. The excerpt below is the record exactly as published.
Boiled Caramel Frosting Make caramel [see recipe: How to Make Caramel]. Put in a saucepan on the stove one cup granulated sugar with four table¬ spoons cold water, cook until it ropes. In the meantime, beat the whites of two eggs to a stiff meringue, pour the sugar into it, add juice of a half lemon, beat until it commences to thicken, then divide — keep part of it white for decoration; to the other part add three or four tablespoons caramel
Cook this with the app: pantry check, scaling, and the assistant.