Browning for Soups and Gravies
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
862Calories
0 gProtein
222 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories862 kcal
Protein0.3 g
Carbohydrates222 g
Fiber0 g
Sugars220 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium64 mg
Potassium302 mg
Calcium188 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline5.2 mg
Caffeine0 mg
Water3 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 44. The excerpt below is the record exactly as published.
BROWNING FOR SOUPS AND GRAVIES. Caramel. % lb. brown sugar. | \ pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.