Caramel Frosting

Name: Caramel Frosting
Ingredients: 2 cups light brown sugar; 24 cup thin cream

From Royal cook book, 1930

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

1729Calories

2 gProtein

397 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories1729 kcal

Protein1.7 g

Carbohydrates397 g

Fiber0 g

Sugars390 g

Total Fat21 g

Saturated Fat12 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat0 g

Cholesterol60 mg

Sodium125 mg

Potassium592 mg

Calcium370 mg

Iron2.9 mg

Magnesium40 mg

Phosphorus49 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.4 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate4 mcg

Choline9.3 mg

Caffeine0 mg

Water39 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 16. The excerpt below is the record exactly as published.

Caramel Frosting 2 cups light brown sugar 24 cup thin cream

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