Caramel
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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
449Calories
0 gProtein
117 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein0.2 g
Carbohydrates117 g
Fiber0.2 g
Sugars115 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium61 mg
Calcium6.2 mg
Iron0.1 mg
Magnesium4.3 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline2.9 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.
Caramel. — Put into a pan 4oz. best cane sugar, 2oz. of water and 2oz. of strained lemon juice
Cook this with the app: pantry check, scaling, and the assistant.