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Caramel Frosting
From Miss Parloa's new cook book and marketing guide, 1880
Serves 8
Presented as published in 1880. 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
125Calories
0 gProtein
28 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein0.5 g
Carbohydrates28 g
Fiber0.5 g
Sugars27 g
Total Fat1.6 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.1 mg
Sodium8.5 mg
Potassium63 mg
Calcium26 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus14 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline2.1 mg
Caffeine2.5 mg
Water2.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 165. The excerpt below is the record exactly as published.
Caramel Frosting. One cupful of brown sugar, one square of Baker's choco- late, scraped fine ; one table-spoonful of water
Cook this with the app: pantry check, scaling, and the assistant.