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Caramel or Burnt Sugar
From Cassell's dictionary of cookery, 1892
Serves 1
Use for coloring sauces.
Presented as published in 1892. 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
437Calories
0 gProtein
113 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories437 kcal
Protein0 g
Carbohydrates113 g
Fiber0 g
Sugars113 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium2.3 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.1 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 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
Water473 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 313. The excerpt below is the record exactly as published.
aramel, or Burnt Sugar. — Put a quarter of a pound of finely-sifted sugar into a preserving-pan, place it on a mederate fire, and stii' it with a wooden spoon till it becomes liquid ; then stir it constantly until it is a dark brown. Add one pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.