Caramel Frosting

Name: Caramel Frosting
Ingredients: one cup of light brown sugar; one tablespoon of butter; one-third cup of cream

From The home science cook book, 1902

Presented as published in 1902. 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

1029Calories

2 gProtein

200 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories1029 kcal

Protein1.8 g

Carbohydrates200 g

Fiber0 g

Sugars195 g

Total Fat38 g

Saturated Fat16 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat0 g

Cholesterol111 mg

Sodium74 mg

Potassium345 mg

Calcium216 mg

Iron1.4 mg

Magnesium23 mg

Phosphorus55 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate2 mcg

Choline4.6 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 89. The excerpt below is the record exactly as published.

Caramel Frosting. Boil one cup of light brown sugar, one tablespoon of butter, one-third cup of cream

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