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Caramel Filling

Name: Caramel Filling
Yield: 2 servings
Ingredients: One and a-half cupful of brown sugar; One cupful of milk; One table-spoonful (scant) of butter; One-half table-spoonful of vanilla

From The Pattern cook-book, 1890

Serves 2

Presented as published in 1890. 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

710Calories

4 gProtein

168 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories710 kcal

Protein4.2 g

Carbohydrates168 g

Fiber0 g

Sugars166 g

Total Fat9.4 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol30 mg

Sodium93 mg

Potassium409 mg

Calcium288 mg

Iron1.2 mg

Magnesium30 mg

Phosphorus131 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate1.7 mcg

Choline25 mg

Caffeine0 mg

Water113 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 237. The excerpt below is the record exactly as published.

CARAMEL FILLING. One and a-half cupful of brown sugar. One cupful of milk. One table-spoonful (scant) of butter. One-half table-spoonful of vanilla

Cook this with the app: pantry check, scaling, and the assistant.