Tincture of Capsicum. — Put fib. of Capsicums into a vessel
with J pint of spirits of wine, and let them macerate for three
days ; then filter, and when quite drained pour over the
Capsicums j pint of spirits of wine and ) pint of water, taking
care not to disturb the surface of the Capsicums. This will
produce a large quantity of tincture. Add 1 wineglassful of
water with 20grs. of chloride of calcium (fused) dissolved in it,
and another wineglassful of water with 60grs. of phosphate of
soda dissolved in it. Take care to have the salt solutions well
mixed with the tincture, each being added separately. This
will keep for any length of time, and is very useful when
fresh or dried Capsicums are unattainable.
CARAMEL.— The origin of this word is from the Latin
canna, a cane, and met, honey. In this sense it is applied
by confectioners to a class of sweetmeats which find
exceeding favour in the United States and on the Euro-
pean Continent, and are rapidly gliding into popular dis-
tinction in all parts of the civilised world. Receipts for
making a variety of these will be found hereunder.
The term Caramel is also used for a colouring familiarly
known as “burnt sugar”- — for soups, gravies, syrups, wines,
spirits, and other things, requiring a brown or orange tint,
without a pronounced flavour. It is described as a dark
brown substance, obtained by heating sugar to 400deg.
Fahr., or 210deg. to 220deg. Cent. Chemists tell us that
Caramel is formed in the roasting of all materials contain-
ing sugar, such as malt, when it is baked on the kiln to
make stout, and in roasting coffee, and it is a question how
far it can be chemically distinguished from the brown of
roasted meat, fried onions, and flour. Kettner amusingly
For details respecting Culinary Processes, -Utensils, Sauces, £c., referred to, see under their special heads.
tee encyclopedia of practical cookery.
289
Caramel — continued.
Caramel — co ntinued.
describes its use as allied to the powdering and rouging
of ladies’ faces, to give complexion ; but in this, as most
of his analogies, the witty writer makes his facts subser-
vient to burlesque. To prepare this colouring in its purest
form, it is advisable first to dissolve the Caramel in hot
water, and when cold to precipitate it by adding alcohol.
In this way, the powder can be dried and bottled for
future use. It may be prepared as follows :
(1) Put into a silver-lined stewpan 1 teacupful of brown
sugar and J teacupful of water. Stew over a hot fire till it
burns a little. If too thick, make of the consistency of
thin molasses, by adding a little more boiling water. Bottle
and cork for use.
(2) Put lib. of sugar into a saucepan on the fire, and stir
constantly until it is almost black, and hard and brittle.
Stir in slowly 1 pint of cold water, and boil to a syrup ;
let it get cold, pour into bottles, and it is ready for use. ✪ Caramel
Page 124 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tincture of Capsicum. — Put 1lib. of Capsicums into a vessel with 1 pint of spirits of wine, and let them macerate for three days ; then filter, and when quite drained pour over the Capsicums 1 pint of spirits of wine and 1 pint of water, taking care not to disturb the surface of the Capsicums. This will produce a large quantity of tincture. Add 1 wineglassful of water with 20 grs. of chloride of calcium (fused) dissolved in it, and another wineglassful of water with 60 grs. of phosphate of soda dissolved in it. Take care to have the salt solutions well mixed with the tincture, each being added separately. This will keep for any length of time, and is very useful when fresh or dried Capsicums are unattainable.
CARAMEL.— The origin of this word is from the Latin canna, a cane, and met, honey. In this sense it is applied by confectioners to a class of sweetmeats which find exceeding favour in the United States and on the European Continent, and are rapidly gliding into popular distinction in all parts of the civilised world. Receipts for making a variety of these will be found hereunder.
The term Caramel is also used for a colouring familiarly known as “burnt sugar”- — for soups, gravies, syrups, wines, spirits, and other things, requiring a brown or orange tint, without a pronounced flavour. It is described as a dark brown substance, obtained by heating sugar to 400deg. Fahr., or 210deg. to 220deg. Cent. Chemists tell us that Caramel is formed in the roasting of all materials containing sugar, such as malt, when it is baked on the kiln to make stout, and in roasting coffee, and it is a question how far it can be chemically distinguished from the brown of roasted meat, fried onions, and flour. Kettner amusingly
For details respecting Culinary Processes, -Utensils, Sauces, £c., referred to, see under their special heads.
tee encyclopedia of practical cookery.
Caramel — continued.
Caramel — co ntinued.
describes its use as allied to the powdering and rouging of ladies' faces, to give complexion; but in this, as in most of his analogies, the witty writer makes his facts subservient to burlesque. To prepare this colouring in its purest form, it is advisable first to dissolve the Caramel in hot water, and when cold to precipitate it by adding alcohol. In this way, the powder can be dried and bottled for future use. It may be prepared as follows:
(1) Put into a silver-lined stewpan 1 teacupful of brown sugar and J teacupful of water. Stew over a hot fire till it burns a little. If too thick, make of the consistency of thin molasses, by adding a little more boiling water. Bottle and cork for use.
(2) Put 1lib. of sugar into a saucepan on the fire, and stir constantly until it is almost black, and hard and brittle. Stir in slowly 1 pint of cold water, and boil to a syrup ; let it get cold, pour into bottles, and it is ready for use.
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Caramel