Caramel-Almond Frosting
From Quaker recipes, 1954
This frosting is good on any kind of cake, easy to make, and never fails.
Presented as published in 1954. 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
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.
CARAMEL-ALMOND FROSTING (Here is a frosting that is good on any kind of cake, and it’s easy to make and never fails.) Combine 5 tablespoons butter with 144 cup evaporated milk, a dash of salt, and one cup brown sugar (packed). Heat this mixture, stirring until it boils. Remove from heat and stir in 3 cups sifted confectioners sugar, a little at a time and then add % cup chopped unblanched almonds
Cook this with the app: pantry check, scaling, and the assistant.