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Caramel Filling
From Lowney's cook book, 1907
Serves 8
Presented as published in 1907. 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
235Calories
1 gProtein
36 gCarbs
13 gFat
Full nutrition (32 nutrients)
Calories235 kcal
Protein0.6 g
Carbohydrates36 g
Fiber0 g
Sugars35 g
Total Fat13 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0 g
Cholesterol38 mg
Sodium6.8 mg
Potassium31 mg
Calcium19 mg
Iron0 mg
Magnesium2 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 109. The excerpt below is the record exactly as published.
Caramel Filling 1 cup cream 2 tablespoons butter I cup sugar 6 tablespoons caramelized sugar 1 teaspoon vanilla Cook butter, sugar, and cream together until it threads. Add caramelized sugar and flavoring. Cool and fill. 276 LOWNEY'S COOK BOOK Cocoanut Filling 1 cup milk 1 cup powdered sugar 1 tablespoon butter 2 tablespoons cornstarch 2 egg yolks 1 cup grated cocoanut juice and rind 1 lemon Mix cornstarch, sugar and egg yolks; add milk, butter, and cook twenty minutes, stirring occasionally; add lemon rind, juice and cocoanut. Coffee Filling Use rule for Cocoanut Filling, substituting one half cup black coffee for cocoanut, omitting lemon, and cooking after addition of coffee until mixture thickens. Cream Filling 1 cup sugar
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