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Nut Caramel Frosting
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
930Calories
18 gProtein
215 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories930 kcal
Protein18 g
Carbohydrates215 g
Fiber0 g
Sugars211 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol21 mg
Sodium66 mg
Potassium326 mg
Calcium142 mg
Iron2.4 mg
Magnesium24 mg
Phosphorus75 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.5 mg
Folate5.6 mcg
Choline3.8 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 282. The excerpt below is the record exactly as published.
NUT CARAMEL FROSTING 114 cups brown sugar 1 teaspoon vanilla 14 cup water 14 cup English walnut meats, 14 cup white sugar broken in pieces 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.