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CARAMEL SAUCE
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
484Calories
0 gProtein
125 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories484 kcal
Protein0 g
Carbohydrates125 g
Fiber0 g
Sugars125 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium2.6 mg
Calcium8.6 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 269. The excerpt below is the record exactly as published.
CARAMEL SAUCE. Place over the fire a saucepan ; when it begins to be hot, put into it four tablespoonfuls of white sugar and one tablespoonful of water. Stir it continually for three or four minutes, until all the water evaporates ; then watch it carefully until it becomes a delicate brown color. Have ready a pint of cold water and cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.