Caramel Candy or Icing
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
1533Calories
0 gProtein
396 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1533 kcal
Protein0.4 g
Carbohydrates396 g
Fiber0 g
Sugars393 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium91 mg
Potassium405 mg
Calcium257 mg
Iron2.2 mg
Magnesium29 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3 mcg
Choline6.9 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 40. The excerpt below is the record exactly as published.
CARAMEL CANDY OR ICING. MRS. HOGLE. One and one-half cups of medium brown sugar, one- half cup granulated sugar, three-fourths cup hot water
Cook this with the app: pantry check, scaling, and the assistant.