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Caramel Sauce
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
938Calories
0 gProtein
209 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories938 kcal
Protein0 g
Carbohydrates209 g
Fiber0.1 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7 mg
Potassium12 mg
Calcium6.1 mg
Iron0.2 mg
Magnesium2.4 mg
Phosphorus3.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 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
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Alcohol19 g
Water161 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 470. The excerpt below is the record exactly as published.
Caramel Sauce ( Sauce au Caramel) Put one cup sugar on stove in half cup water, let it simmer until it becomes golden brown, then add four tablespoons brandy and a teaspoon lemon juice; thicken with a tablespoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.