Caramel
From Public school household science, 1905
Presented as published in 1905. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Sugars201 g
Total Fat0.6 g
Sodium2 mg
Potassium4 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 42. The excerpt below is the record exactly as published.
CARAMEL. Put in a smooth granite saucepan or omelet-pan one cup of sugar. Stir constantly over hot part of range until melted and of a deep golden-brown color. Care must be taken to prevent burning and from adhering to the sides of the pan. Add an equal (juantity of boiling wate
Cook this with the app: pantry check, scaling, and the assistant.