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Caramel Water Frosting
From The Swedish, French, American cook book, 1918
Serves 8
If the frosting is too light, darken with a little kitchen bouquet.
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
201Calories
0 gProtein
51 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories201 kcal
Protein0.1 g
Carbohydrates51 g
Fiber0 g
Sugars51 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0.1 mg
Sodium5 mg
Potassium5 mg
Calcium3.1 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 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
Choline0.1 mg
Caffeine0 mg
Water0.2 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 628. The excerpt below is the record exactly as published.
Caramel Water Frosting Make caramel [see recipe: How to Make Caramel.] Put two tablespoons of it in a bowl. Sift two cups confectionery sugar
Cook this with the app: pantry check, scaling, and the assistant.