Caramel

Name: Caramel
Ingredients: One pound of coarse brown sugar; one pint of cold water

From My mother's cook book, 1902

Caramel should be kept uncorked in a bottle.

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

1724Calories

1 gProtein

445 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1724 kcal

Protein0.5 g

Carbohydrates445 g

Fiber0 g

Sugars440 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium146 mg

Potassium603 mg

Calcium391 mg

Iron3.2 mg

Magnesium46 mg

Phosphorus18 mg

Zinc0.2 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate4.5 mcg

Choline10 mg

Caffeine0 mg

Water479 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 97. The excerpt below is the record exactly as published.

Caramel. — One pound of coarse brown sugar, one pint of cold water

Cook this with the app: pantry check, scaling, and the assistant.