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Caramel Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
949Calories
4 gProtein
238 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories949 kcal
Protein3.7 g
Carbohydrates238 g
Fiber2.6 g
Sugars201 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium539 mg
Potassium68 mg
Calcium153 mg
Iron16 mg
Magnesium15 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water192 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 138. The excerpt below is the record exactly as published.
Caramel Sauce. Put one cupful of sugar in a small frying-pan and stir on the fire until a dark brown, if you like a strong caramel flavor, or till a light brown, if you like a delicate flavor. Add a cup- ful of boiling water
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