Caramel
From Lillian Massey school recipes, 1913
Use for flavoring egg-nogs, milk shakes, custards and other desserts.
Presented as published in 1913. 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
1475Calories
15 gProtein
352 gCarbs
5 gFat
Full nutrition (28 nutrients)
Calories1475 kcal
Protein15 g
Carbohydrates352 g
Fiber10 g
Sugars202 g
Total Fat5.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Sodium2150 mg
Potassium260 mg
Calcium608 mg
Iron64 mg
Magnesium57 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0 mg
Manganese0.5 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate256 mcg
Choline25 mg
Water768 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 70. The excerpt below is the record exactly as published.
CARAMEL. +c. sugar. 4 ec. boiling water
Cook this with the app: pantry check, scaling, and the assistant.