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Caramel Frosting (II)
From Soyer's standard cookery, 1912
Serves 2
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
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 (II). One-third cup of sugar, two-thirds cup of grated maple sugar, one cup of butter, two-thirds cup of cream
Cook this with the app: pantry check, scaling, and the assistant.