vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caramel Sauce
From Atlanta women's club cook book, 1921
Serves 1
Presented as published in 1921. 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
1011Calories
4 gProtein
254 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1011 kcal
Protein4 g
Carbohydrates254 g
Fiber2.6 g
Sugars214 g
Total Fat12 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol31 mg
Sodium600 mg
Potassium359 mg
Calcium336 mg
Iron17 mg
Magnesium34 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate66 mcg
Choline11 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 99. The excerpt below is the record exactly as published.
CARAMEL SAUCE. 1 cup brown sugar, 1 cup boiling water. 1 tbls. water. 1 tbls. butter
Cook this with the app: pantry check, scaling, and the assistant.