Caramel Sauce
From Domestic science (Clark, Cornell home economics), 1911
Presented as published in 1911. 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
1 gFat
Full nutrition (33 nutrients)
Calories1011 kcal
Protein4 g
Carbohydrates254 g
Fiber2.6 g
Sugars214 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium599 mg
Potassium357 mg
Calcium334 mg
Iron17 mg
Magnesium34 mg
Phosphorus42 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
Water195 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 114. The excerpt below is the record exactly as published.
caramel sauce. Caramel Sauce, i c. brown sugar, i c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.