Caramel Frosting
From Council cook book, 1908
Presented as published in 1908. 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
623Calories
5 gProtein
142 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein5.3 g
Carbohydrates142 g
Fiber0 g
Sugars143 g
Total Fat9.3 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol30 mg
Sodium64 mg
Potassium252 mg
Calcium203 mg
Iron0.1 mg
Magnesium20 mg
Phosphorus166 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline29 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Council cook book (1908), page 48. The excerpt below is the record exactly as published.
Caramel Frosting. Two-thirds cup sugar, two-thirds cup milk, one teaspoon butter, two squares chocolate, one-half tea- spoon vanilla. Mix the sugar, milk, and butter. Place on the, stove, and when the mixture begins to boil add the melted chocolate. Boil fifteen minutes. Marshmallow Paste. Boil for six minutes three-fourths cup 9Ugar with one-fourth cup milk, melt four ounces marsh- mallows with two tablespoons hot water, combine the two mixtures, and add one-half teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.