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Caramel Frosting
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
310Calories
1 gProtein
77 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein1 g
Carbohydrates77 g
Fiber0 g
Sugars77 g
Total Fat2.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol7.6 mg
Sodium13 mg
Potassium48 mg
Calcium39 mg
Iron0 mg
Magnesium4 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline5.4 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 25. The excerpt below is the record exactly as published.
CARAMEL FROSTING. Sugar, 3 cups. Butter, 1 heaping tablespoon. Milk, 1 cup. Vanilla.
Cook this with the app: pantry check, scaling, and the assistant.