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Caramel Sauce
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
475Calories
2 gProtein
119 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories475 kcal
Protein1.9 g
Carbohydrates119 g
Fiber1.3 g
Sugars100 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Sodium270 mg
Potassium34 mg
Calcium77 mg
Iron8 mg
Magnesium7.4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate32 mcg
Choline3.1 mg
Water96 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 195. The excerpt below is the record exactly as published.
Caramel Sauce, (Miss Parloa!) — Put half a cup of sugar in an omelet pan, and stir over the fire till melted and light brown. Add half a cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.