Caramel
From The easiest way in housekeeping and cooking, 1881
One tablespoonful will color a clear soup and can be used for many jellies, gravies, and sauces.
Presented as published in 1881. 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
1037Calories
4 gProtein
260 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1037 kcal
Protein4 g
Carbohydrates260 g
Fiber2.6 g
Sugars220 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium2934 mg
Potassium366 mg
Calcium342 mg
Iron18 mg
Magnesium35 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 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)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate66 mcg
Choline11 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 66. The excerpt below is the record exactly as published.
caramel or burned sugar. Caramel. Half a pound of brown sugar ; one tablespoonful of water. Put into a frying-pan, and stir steadily over the fire till it becomes a deep dark brown in color. Then add one cup of boiling water and one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.