Caramel Icing
From The Warrenton cook book, 1951
Presented as published in 1951. 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 Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 9. The excerpt below is the record exactly as published.
Caramel Icing 1 c. brown sugar % t. soda 1 c. white sugar YY ¢c. butter 34 c. milk with Vanilla to taste
Cook this with the app: pantry check, scaling, and the assistant.