No, don’t put the name on the recipe. That’d make it too easy. I really enjoyed the weeks of researching before I found out what this was supposed to be.
This recipe for CARAMEL ICING (see how easy that was, A.D. from Lutz, Florida? That took literally two seconds) appeared as part of a caramel cake recipe in the August 28, 1934 edition of the Elyria (Ohio) Chronicle Telegram:
|
Caramel Cake
1/2 cup butter Cream shortening with 3/4 cup sugar. Beat egg yolk until light and add the second 3/4 cup sugar, beating well. Add this sugar mixture to the first. Mix well. Sift the flour. Measure. Add baking powder and salt, and sift 3 times. Add flour mixture and milk alternately to the first mixture. Then add the vanilla. Fold in the egg whites and bake in two layer cake pans in a moderate oven (350 degrees F.) Put the layers together and cover cake with caramel icing.
Caramel Icing
Cook 2 cups light brown sugar with 1 cup milk or water until it forms a soft ball when tried in cold water. Add 1 tablespoon butter and 1 tsp. vanilla; remove from fire, leave until cold, then beat until creamy.
Mrs. Casper Schmidt
Valley City, O. |
From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
[Caramel Icing]
[Ingredients:
2 c. light brown sugar
1 c. water
1 tsp. butter
1 tsp. vanilla]
Cook two cups light brown sugar with 1 cup water until it forms a soft ball when tried in cold water.
Add 1 tsp. butter and 1 tsp. vanilla; remove from fire. Leave until cold, then beat until creamy.