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Caramel Icing for Cake
From Royal Victoria cook book, 1900
Serves 8
Presented as published in 1900. 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
105Calories
0 gProtein
26 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein0.3 g
Carbohydrates26 g
Fiber0 g
Sugars26 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.9 mg
Sodium6.9 mg
Potassium30 mg
Calcium21 mg
Iron0.1 mg
Magnesium2.2 mg
Phosphorus8.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.4 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
Folate0.1 mcg
Choline1.7 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 50. The excerpt below is the record exactly as published.
CARAMEL ICING FOR CAKE.—Quarter cup milk, 4 cup white sugar, } cup brown sugar
Cook this with the app: pantry check, scaling, and the assistant.