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Caramel Transparent Icing
From The Swedish, French, American cook book, 1918
Serves 8
This is a delicious frosting for pastries, small cakes, large layer cakes, rolls, etc.
Presented as published in 1918. 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
236Calories
0 gProtein
59 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein0.2 g
Carbohydrates59 g
Fiber0 g
Sugars59 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0.3 mg
Sodium11 mg
Potassium9.1 mg
Calcium6.3 mg
Iron0 mg
Magnesium1 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Alcohol0.6 g
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 627. The excerpt below is the record exactly as published.
Caramel Transparent Icing Make caramel [see recipe: How to make Caramel]. Put one pound confectionery sugar with three-quarters cup cold water and quarter cup caramel in a saucepan on the stove, cook until it ropes, take the saucepan to the table, beat with a whisk until creamy and light golden brown. Meanwhile add a few drops of lemon juice and one tablespoon brandy
Cook this with the app: pantry check, scaling, and the assistant.