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Caramel Frosting

Name: Caramel Frosting
Yield: 1 servings
Ingredients: 1 cup of brown sugar; 1 tap. of butter; % cup of milk; 1 tsp. of vanilla

From The art of German cooking and baking, 1922

Serves 1

Presented as published in 1922. 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

922Calories

4 gProtein

222 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories922 kcal

Protein4.3 g

Carbohydrates222 g

Fiber0 g

Sugars220 g

Total Fat7.6 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol25 mg

Sodium109 mg

Potassium483 mg

Calcium334 mg

Iron1.6 mg

Magnesium35 mg

Phosphorus133 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate2.2 mcg

Choline27 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 152. The excerpt below is the record exactly as published.

CARAMEL FROSTING. 1 cup of brown sugar 1 tap. of butter % cup of milk 1 tsp. of vanilla

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