Carmel Sauce
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 27. The excerpt below is the record exactly as published.
CARMEL SAUCE 2 C, Brown Sugar t lb. Butter 4 C, Cream or rich Milk
Cook this with the app: pantry check, scaling, and the assistant.