Caramel
From The National home cook book, 1900
Can be served with milk or whipped cream.
Presented as published in 1900. 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
1193Calories
16 gProtein
251 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1193 kcal
Protein16 g
Carbohydrates251 g
Fiber0.1 g
Sugars237 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium248 mg
Potassium1031 mg
Calcium783 mg
Iron1.6 mg
Magnesium79 mg
Phosphorus503 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate2.2 mcg
Choline92 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from The National home cook book (1900), page 65. The excerpt below is the record exactly as published.
CARAMEL—Melt one \Pantashaes of bitter in sauce pan. Add one cup brown>sugar, let melt and brown a very little. — - Dissolve 1% tablespoons of cornstarch in two cups of milk
Cook this with the app: pantry check, scaling, and the assistant.