Caramel Filling
From Durham cook book ..., 1921
Place over hot water if it becomes too stiff.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 21. The excerpt below is the record exactly as published.
caramel filling. — Mrs. S. C. Braats^ley. CAEAMEL FILLING. Tavo pounds of light broAvn sugar, one and one- iourth cup Avater, one teaspoonful salt, butter size of large egg, vanilla to flavor
Cook this with the app: pantry check, scaling, and the assistant.