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Caramel Frosting
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
29Calories
0 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein0.2 g
Carbohydrates5 g
Fiber0.2 g
Sugars4.5 g
Total Fat1 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium1.7 mg
Potassium22 mg
Calcium4.4 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus6.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine1.3 mg
Water1.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 128. The excerpt below is the record exactly as published.
Caramel Frosting. — Put into a saucepan 1 table-spoonful of water, add 1 breakfast-cupful of brown sugar and one square of chocolate
Cook this with the app: pantry check, scaling, and the assistant.