Caramel Frosting
From Home dissertations, 1891
Presented as published in 1891. 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
836Calories
0 gProtein
216 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories836 kcal
Protein0.3 g
Carbohydrates216 g
Fiber0 g
Sugars213 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium62 mg
Potassium293 mg
Calcium183 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus8.8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 137. The excerpt below is the record exactly as published.
CARAMEL FROSTING. Scrape fine one square of chocolate, add one cup of brown sugar, put these with one tablespoon of water
Cook this with the app: pantry check, scaling, and the assistant.