Caramel Sauce
From The Central cook book, 1924
Presented as published in 1924. 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
1111Calories
4 gProtein
278 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1111 kcal
Protein4.1 g
Carbohydrates278 g
Fiber2.7 g
Sugars224 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium579 mg
Potassium70 mg
Calcium155 mg
Iron16 mg
Magnesium16 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine0 mg
Water202 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 49. The excerpt below is the record exactly as published.
Caramel Sauce 1 cupful granulated sugar. 14 cupful marshmallow topping. 1 cupful boiling water. Chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.