Caramel

Ingredients

• Place a cupful of sugar
• a tablespoonful of water
• a teacupful of boiling water

Method

1. 1

   Melt sugar in a pan, add boiling water, simmer for ten minutes, then cool and bottle.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 166. The excerpt below is the record exactly as published.

teacupful of boiling water ; cook in a double boiler to the consistency of cream. Lemon Sauce, No. 2 Six tablespoonfuls of powdered sugar, two table- spoonfuls of butter and one tablespoonful of lemon juice, beaten until smooth. Fruit Salad Dressing To two well beaten eggs, add three tablespoonfuls of melted butter, juice of one lemon and one-half tea- spoonful of salt. Cook until thick in a double boiler, stirring constantly. Cool, then add one cupful of whipped cream, two tablespoonfuls of powdered sugar, one-half teaspoonful each of celery, salt and vanilla, and a little paprika. Serve cold. 320 THE NEW ANNIE DENNIS COOK BOOK Sauce for Plum Pudding Take half pound of butter, wash the salt from it, and cream very light ; stir in three quarters of a pound of sugar and the beaten yolk of an egg ; simmer over a slow fire or on the back of a stove for a few minutes, and when at boiling heat, add a half pint of good cooking wine. Serve in a sauce boat, and sprinkle nut- meg over the surface. If you would serve your pudding in true old England style, have ready a gill of pure alcohol, and the pudding being turned out in a large and handsome platter, just as the servant enters the dining room, let another per- son outside the door be furnished with a lighted match. Having poured the alcohol over the pudding ignite it with the match, and a beautiful leaping flame will gladden the eyes of the beholders, awing the children present, and usher in a feast fit for King Arthur him- self. Cream Sauce 'Stir lightly into a pint of whipped cream the stiffly beaten whites of three eggs, two tablespoonfuls of fine sugar and a teaspoonful of lemon or vanilla. Drop this sauce upon a cold platter and arrange the little puddings about it. Vanilla Cream Sauce Two beaten eggs, four tablespoonfuls of granulated sugar, two cupfuls of sweet milk (or one each of milk or water) , butter, size of a hickory nut ; stir over the fire in a double boiler, until as thick as very rich cream. Do not boil. When cold, add a very little vanilla. Use sauce cold. Chocolate Sauce % teacupful cocoa or choco- 1 teaspoonful vanilla late 4 tablespoonfuls hot water 14 teacupful sugar Mix thoroughly and melt over a hot oven. When thoroughly melted, add vanilla and hot water. Stir and cook until thick. THE NEW ANNIE DENNIS COOK BOOK 321 Whipped Cream Sauce For any pudding, take one cupful of sweet cream, whites of three eggs, three tablespoonfuls of powdered sugar. Have the cream previously set on the ice to get chilled ; whip the cream then, and return to a cool place. Beat the whites to a stiff foam, add the sugar, then the whipped cream, beating all together. This is very nice for fruit puddings or to serve with cake. Sunshine Sauce Moisten one tablespoonful of corn starch in a little cold water. Then pour in a pint of boiling water. Add half a cupful of sugar. Beat one egg until very light. Then pour over it gradually this hot com starch, stir- ring all the while. Beat for just a minute. Add one teaspoonful of butter and dessertspoonful of vanilla. Custard Sauce One and a half cupf uls of sugar, two tablespoonfuls of butter, the yolk of one egg, mixed with a level tablespoonful of flour and one of water. Cream Sauce for Sponge Cake One heaping tablespoonful of butter, one and one- half teacupfuls of sugar, one of port wine, one of sweet cream, and half a teacupful of hot water. Put the sugar in a boiler, moisten with the water, and let come to a boil. Have the cream ice cold and whipped to a stiff froth with a syllabub churn, removing the cream to another vessel as it forms. When the sugar boils, remove from the fire, and stir slowly into the cream, beating constantly. Serve with hot sponge cake. A Hard Sauce for Plum Pudding Stir to a cream one cupful of pulverized sugar, and add the juice of a lemon, or a couple of teaspoonfuls of vanilla, and a little grated nutmeg. Smooth into a mould with a broad-bladed knife, and set away to keep cool until the pudding is ready to serve. 322 THE NEW ANNIE DENNIS COOK BOOK Strawberry Sauce SV2 tablespoonfuls butter 1 egg (white) V2 cupful sugar 1 cupful mashed berries Cream the butter and sugar. Add the stiffly beaten white of egg and beat until sugar is well dis- solved. When ready to serve, add the berries. Use a cake and use the sauce and all as a pudding. Caramel Place a cupful of sugar, either brown or white, in an iron pan with a tablespoonf ul of wate

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