Topping for Cake

Name: Topping for Cake
Ingredients: 4 T. melted butter; 4 c. cream; 1 1/2 c. brown sugar; 1 c. cocoanut

From The Warrenton cook book, 1951

Presented as published in 1951. 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

5624Calories

27 gProtein

392 gCarbs

450 gFat

Full nutrition (34 nutrients)

Calories5624 kcal

Protein27 g

Carbohydrates392 g

Fiber20 g

Sugars334 g

Total Fat450 g

Saturated Fat283 g

Monounsaturated Fat84 g

Polyunsaturated Fat2.4 g

Omega-30.2 g

Cholesterol1081 mg

Sodium335 mg

Potassium2135 mg

Calcium891 mg

Iron7.6 mg

Magnesium156 mg

Phosphorus806 mg

Zinc4.6 mg

Copper1.1 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C7.2 mg

Vitamin A368 mcg

Vitamin E1.8 mg

Vitamin K27 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate62 mcg

Choline44 mg

Caffeine0 mg

Water660 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 10. The excerpt below is the record exactly as published.

TOPPING FOR CAKE 4 T. melted butter 4 c. cream 1% c. brown sugar 1 c. cocoanut

Cook this with the app: pantry check, scaling, and the assistant.