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Opera Caramel Frosting
From Boston Cooking-School cook book, 1896
Serves 8
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
182Calories
0 gProtein
41 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein0.2 g
Carbohydrates41 g
Fiber0 g
Sugars40 g
Total Fat4 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol11 mg
Sodium13 mg
Potassium62 mg
Calcium39 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus6.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.9 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 8 servings.
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.
OPERA CARAMEL FROSTING 1% cups brown sugar 34 cup thin cream - J tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.