Caramel Frosting with Nuts
From Fifty-two Sunday dinners, 1913
Use a wooden spoon to give the surface a wave-like appearance.
Presented as published in 1913. 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
1574Calories
15 gProtein
366 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1574 kcal
Protein15 g
Carbohydrates366 g
Fiber1.3 g
Sugars343 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium496 mg
Potassium574 mg
Calcium383 mg
Iron12 mg
Magnesium47 mg
Phosphorus227 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate82 mcg
Choline304 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 42. The excerpt below is the record exactly as published.
CARAMEL FROSTING WITH NUTS 1/^ cups soft brown sugar. Whites 2 eggs. 34 cup granulated sugar. 3^ teaspoon almond extract. Y2 cup boiling water. 3^ cup pecan nut meats broken in pieces
Cook this with the app: pantry check, scaling, and the assistant.