Caramel Filling
From Raleigh recipe book, 1925
Recipe attributed to Mrs. H. T. Adams.
Presented as published in 1925. 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
2566Calories
8 gProtein
637 gCarbs
21 gFat
Full nutrition (30 nutrients)
Calories2566 kcal
Protein8 g
Carbohydrates637 g
Sugars639 g
Total Fat21 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium100 mg
Potassium381 mg
Calcium308 mg
Iron0.3 mg
Magnesium31 mg
Phosphorus249 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water217 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 22. The excerpt below is the record exactly as published.
CARAMEL FILLING (Mrs. I. 0. Adams, Birmingham, Ala.) lyo cups flour measured before 14 cup soft butter sifting % cup milk 1 cup sugar . 1 heaping teaspoon Royal Bak- Whites of 2 eggs ing Powder Put all of the above together and beat five minutes or until light. This makes two small layers. CARAMEL FILLING 2 tablespoons sugar, browned 1 tablespoon butter, or one-third first stick of butter 3 cups sugar Pinch of soda 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.