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Opera Caramel Frosting
From Soyer's standard cookery, 1912
Serves 8
Presented as published in 1912. 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
464Calories
1 gProtein
83 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein1 g
Carbohydrates83 g
Fiber0 g
Sugars80 g
Total Fat17 g
Saturated Fat9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0 g
Cholesterol49 mg
Sodium32 mg
Potassium153 mg
Calcium96 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline1.9 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 250. The excerpt below is the record exactly as published.
Opera Caramel Frosting. Three cups of brown sugar, one and a half cups of thin cream, one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.