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Caramel Sauce
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
605Calories
4 gProtein
147 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein4.2 g
Carbohydrates147 g
Fiber3 g
Sugars101 g
Total Fat7.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol16 mg
Sodium1190 mg
Potassium77 mg
Calcium173 mg
Iron18 mg
Magnesium17 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 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)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate72 mcg
Choline6.9 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 83. The excerpt below is the record exactly as published.
Caramel Sauce 1 cupful sugar 1 tablespoonful cornstarch 214 cupfuls boiling water % teaspoonful vanilla 1 tablespoonful butter % teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.