Caramel Icing
From Science of food & cookery, 1921
Presented as published in 1921. 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
389Calories
0 gProtein
101 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein0 g
Carbohydrates101 g
Fiber0 g
Sugars101 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.7 mg
Potassium14 mg
Calcium5.2 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline0.5 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 122. The excerpt below is the record exactly as published.
CARAMEL ICING Stir % CUP granulated sugar in a small saucepan over the fire until well browned; add % cup water, and let boil gently until dissolved. Let cool, then add 2 teaspoons lemon juice and enough powdered sugar to spread on cake
Cook this with the app: pantry check, scaling, and the assistant.