vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caramel Sauce
From The new practical housekeeping, 1890
Serves 1
Watch caramel closely to avoid burning.
Presented as published in 1890. 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
637Calories
1 gProtein
167 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein1.3 g
Carbohydrates167 g
Fiber7.8 g
Sugars156 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium190 mg
Calcium131 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus17 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A2.2 mcg
Vitamin E0.3 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline6.2 mg
Caffeine0 mg
Water450 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 485. The excerpt below is the record exactly as published.
Caramel Sauce. — Make a caramal as on page 370 of table- spoon sugar, watch carefully until it assumes a delicate brown color; put into another saucepan three-quarters cup sugar, half the rind of a lemon cut thin, one inch stick cinnamon and three-quar- ters pint cold wat
Cook this with the app: pantry check, scaling, and the assistant.