Caramel Filling and Icing

Name: Caramel Filling and Icing
Ingredients: ¥4 cup granulated sugar; 34 cup boiling water; 3 tablespoons butter; 3% cups confectioner’s sugar; 3 to 4 tablespoons; thin cream; ¥ cup chopped pecan nuts; pink food coloring

From Royal cook book, 1930

Makes 1 two-layer cake.

Presented as published in 1930. 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

3392Calories

6 gProtein

777 gCarbs

71 gFat

Full nutrition (33 nutrients)

Calories3392 kcal

Protein5.7 g

Carbohydrates777 g

Fiber3 g

Sugars739 g

Total Fat71 g

Saturated Fat11 g

Monounsaturated Fat15 g

Polyunsaturated Fat7 g

Cholesterol140 mg

Sodium296 mg

Potassium204 mg

Calcium132 mg

Iron9.1 mg

Magnesium41 mg

Phosphorus124 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.3 mg

Folate32 mcg

Choline3.1 mg

Caffeine0 mg

Water131 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 19. The excerpt below is the record exactly as published.

Caramel Filling and Icing ¥4 cup granulated sugar 34 cup boiling water 3 tablespoons butter 3% cups confectioner’s sugar 3 to 4 tablespoons; thin cream ¥ cup chopped pecan nuts pink food coloring

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