Caramel for Coloring Stock
From Cookery, 1897
Use sparingly to avoid over-coloring.
Presented as published in 1897. 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
882Calories
0 gProtein
226 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories882 kcal
Protein0 g
Carbohydrates226 g
Fiber0 g
Sugars222 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium6.9 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium2.4 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
Water237 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 6. The excerpt below is the record exactly as published.
half a pound of powdered sugar until it has assumed a hght brown colour, add half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.