Carmel Filling
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. 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
1729Calories
16 gProtein
225 gCarbs
132 gFat
Full nutrition (33 nutrients)
Calories1729 kcal
Protein16 g
Carbohydrates225 g
Fiber6.8 g
Sugars205 g
Total Fat132 g
Saturated Fat8.4 g
Monounsaturated Fat47 g
Polyunsaturated Fat27 g
Cholesterol126 mg
Sodium71 mg
Potassium632 mg
Calcium243 mg
Iron3 mg
Magnesium138 mg
Phosphorus438 mg
Zinc5.2 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin D2.5 mcg
Vitamin C10 mg
Vitamin A35 mcg
Vitamin E0.1 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate5.1 mcg
Choline11 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 21. The excerpt below is the record exactly as published.
Carmel Filling 1/2 lb. light candy carmels 1/4 cup evaporated milk 1/ 4 cup butter 1 cup sifted powdered sugar 1 cup chopped pecans
Cook this with the app: pantry check, scaling, and the assistant.