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Caramel Sauce
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
588Calories
0 gProtein
129 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories588 kcal
Protein0.1 g
Carbohydrates129 g
Fiber0 g
Sugars127 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium124 mg
Calcium18 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.2 mcg
Choline5.9 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 162. The excerpt below is the record exactly as published.
Caramel Sauce. Four tablespoons of granulated sugar, 1 tablespoon of water. Put ingredients in a hot saucepan, stir continuously until a chest- nut brown. Add to it 1 cup of sugar dissolved in 1 pint of water, 1 teaspoon of vanilla, and simmer 10 minutes. Add ^ glass of brandy or wine
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