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Icing for Burnt Sugar Cake
From Magnet users cook book, 1920
Serves 2
Recipe by Mrs. Milton Suiter, Rearville, Alta.
Presented as published in 1920. 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
875Calories
1 gProtein
201 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories875 kcal
Protein0.6 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0 g
Cholesterol30 mg
Sodium10 mg
Potassium32 mg
Calcium32 mg
Iron0.1 mg
Magnesium4.7 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 45. The excerpt below is the record exactly as published.
ICING FOR BURNT SUGAR CAKE. Two cups sugar and the burnt sugar water. When this boils add to it 4 tablespoons rich thick cream
Cook this with the app: pantry check, scaling, and the assistant.