Caramel
From Salads, sandwiches, and savouries, 1901
Be careful not to burn the sugar.
Presented as published in 1901. 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
218Calories
0 gProtein
56 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories218 kcal
Protein0 g
Carbohydrates56 g
Fiber0 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium3.5 mg
Calcium7.7 mg
Iron0 mg
Magnesium2.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.
caramel, or a little brown colouring till you get the right tint.) Finish off with either water or colouring liquid, as if it were melted butter, dissolving in it |oz. to loz. of gelatine to the pint of sauce. For Caramel, melt 2oz. of pounded loaf sugar in a small iron saucepan, stirring it with an iron spoon until it turns a rich dark brown; then add half a pint of hot water
Cook this with the app: pantry check, scaling, and the assistant.