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Caramel Frosting (I)
From Soyer's standard cookery, 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
23Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein0.2 g
Carbohydrates3.3 g
Fiber0.5 g
Sugars2.6 g
Total Fat1.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium19 mg
Calcium5 mg
Iron0.2 mg
Magnesium5.6 mg
Phosphorus6.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline1.1 mg
Caffeine2.9 mg
Water0.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 249. The excerpt below is the record exactly as published.
Caramel Frosting (I). Make same as milk frosting, adding one and one-half squares of melted chocolate as soon as boiling-point is reached, and flavoring with one-eighth teaspoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.