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Opera Caramel Frosting
From Scientific cooking with scientific methods, 1911
Serves 10
Presented as published in 1911. 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
271Calories
1 gProtein
50 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories271 kcal
Protein0.5 g
Carbohydrates50 g
Fiber0 g
Sugars49 g
Total Fat9.4 g
Saturated Fat4.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0 g
Cholesterol27 mg
Sodium19 mg
Potassium90 mg
Calcium56 mg
Iron0.4 mg
Magnesium5.9 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline1.2 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 140. The excerpt below is the record exactly as published.
Opera Caramel Frosting. 2V-2 cups light brown sugar. 1 cup cream. 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.