Caramel Icing
From Luncheons, 1902
Presented as published in 1902. 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
847Calories
4 gProtein
206 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories847 kcal
Protein4 g
Carbohydrates206 g
Sugars207 g
Total Fat8.2 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol25 mg
Sodium49 mg
Potassium188 mg
Calcium153 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus124 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Water108 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 71. The excerpt below is the record exactly as published.
Caramel icing. Boil a cupful of granulated sugar, a half cupful of milk, and a teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.