Caramel Filling
From The Gertrude Bobbitt Circle cook book, 1948
If it gets too thick, add cream to the mixture.
Presented as published in 1948. 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
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 30. The excerpt below is the record exactly as published.
CARAMEL FILLING 2 cups of brown sugar Pinch of soda 1 cup of white sugar V2 cup of butter — or more 1 cup of milk (top milk or cream) 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.