Caramel Icing
From Cook book (Methodist church, Garland NC, 1950), 1950
Mrs. J. D. Stott
Presented as published in 1950. 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
2001Calories
5 gProtein
459 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories2001 kcal
Protein5.1 g
Carbohydrates459 g
Fiber0 g
Sugars427 g
Total Fat65 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol186 mg
Sodium149 mg
Potassium704 mg
Calcium422 mg
Iron4.9 mg
Magnesium55 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate55 mcg
Choline10 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 21. The excerpt below is the record exactly as published.
CARAMEL ICING 2 cups brown sugar 4 tablespoons butter 1 cup water 4 tablespoons cream 4 tablespoons flour 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.