Caramel Icing
From The Gertrude Bobbitt Circle cook book, 1948
Double recipe for larger cake.
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
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 29. The excerpt below is the record exactly as published.
caramel icing. (This makes enough to put between 2 layers). Mrs. F. S. Cain 51 ONE MINUTE ICING 1 cup cocoa 2 cups sugar V2 cup butter Salt V-2 <?UP Hiilk Combine ingredients and boil together for one minute. Beat until creamy enough to spread. Mrs. L. D. Perkins APPLE LEMON CHEESE FILLING 1 very large or 2 medium size 1 cup sugar apples grated 1 egg 1 lemon (juice and grated rind) Butter size of walnut Mix all ingredients together well. Put in double boiler (or over direct heat and stir constantly — scorches quickly). Cook until thick and transparent. Let cool and spread. This is delicious used as fill- ing for plain layer cake topped with caramel icing. Mrs. Robert P. Lemmon CARAMEL ICING (Never fails) 2 cups brown sugar V2 CUP butter or substitute 5 tablespoons' cream or mil
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