vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caramel Frosting
From Lessons in cooking through preparation of meals, 1912
Serves 8
Presented as published in 1912. 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
166Calories
1 gProtein
41 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein0.5 g
Carbohydrates41 g
Fiber0 g
Sugars41 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.8 mg
Sodium17 mg
Potassium78 mg
Calcium53 mg
Iron0.3 mg
Magnesium5.5 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline3.7 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 239. The excerpt below is the record exactly as published.
Caramel Frosting Boil together to the soft ball stage, i^ c brown sugar, % c milk and I/2 T butter
Cook this with the app: pantry check, scaling, and the assistant.