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Caramel Icing
From The Swedish, French, American cook book, 1918
Serves 1
If small cakes, put them on a broiler rubbed with olive oil.
Presented as published in 1918. 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
872Calories
1 gProtein
221 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories872 kcal
Protein1.1 g
Carbohydrates221 g
Fiber0.9 g
Sugars208 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.9 mg
Potassium314 mg
Calcium22 mg
Iron0.3 mg
Magnesium19 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate60 mcg
Choline15 mg
Caffeine0 mg
Alcohol4.6 g
Water345 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 627. The excerpt below is the record exactly as published.
Caramel Icing Put one cup granulated sugar with four tablespoons water in a saucepan on the stove, cook until it ropes; add one tablespoon brandy and about three drops lemon juice
Cook this with the app: pantry check, scaling, and the assistant.