Caramel
From The art of cooking, 1880
Store in a bottle uncorked.
Presented as published in 1880. 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 The art of cooking (1880) 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.