Caramel Icing
From Favorite recipes (North Carolina, 1948), 1948
Mrs. Robert Tarrant
Presented as published in 1948. 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
2599Calories
8 gProtein
645 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories2599 kcal
Protein8.5 g
Carbohydrates645 g
Fiber0 g
Sugars639 g
Total Fat8.4 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium219 mg
Potassium1357 mg
Calcium667 mg
Iron3.3 mg
Magnesium69 mg
Phosphorus264 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate4.4 mcg
Choline53 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 8. The excerpt below is the record exactly as published.
CARAMEL ICING 2 cups brown sugar Pinch of soda 1 cup white sugar Pinch of salt % teaspoon cream of tartar 1 cup milk Cook all ingredients until it forms a soft ball when dropped in cold water. Remove from heat and put in one stick of creamery butter
Cook this with the app: pantry check, scaling, and the assistant.