Caramel Filling
From The housewife's aid, 1950
Presented as published in 1950. 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
3447Calories
1 gProtein
890 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories3447 kcal
Protein1.1 g
Carbohydrates890 g
Fiber0 g
Sugars880 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium264 mg
Potassium1214 mg
Calcium764 mg
Iron6.4 mg
Magnesium84 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate9.1 mcg
Choline21 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 22. The excerpt below is the record exactly as published.
CARAMEL FILLING 2 pounds of brown sugar, ¥% pint water, 2 tablespoons butter, flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.