Caramel Icing
From The Carbon County cook book, 1926
This icing is especially good for Hood Cake.
Presented as published in 1926. 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
2136Calories
8 gProtein
445 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories2136 kcal
Protein7.8 g
Carbohydrates445 g
Fiber0 g
Sugars427 g
Total Fat54 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0 g
Cholesterol156 mg
Sodium243 mg
Potassium952 mg
Calcium620 mg
Iron3.1 mg
Magnesium64 mg
Phosphorus261 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate4.4 mcg
Choline10 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 8. The excerpt below is the record exactly as published.
Caramel Icing. 2 heaping cups brown sugar, 1 tablespoon butter, 1 cup sour cream
Cook this with the app: pantry check, scaling, and the assistant.