Caramel Sauce

Ingredients

• 1/2 cup sugar
• 3/4 cup boiling water

Method

1. 1

   Prepare sugar in frying-pan as for caramel custard.

2. 2

   Add water, simmer ten minutes, and cool.

3. 3

   Pour over the custard when it is unmoulded, and sprinkle over all some finely chopped almonds.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 109. The excerpt below is the record exactly as published.

Vs cup boiling water. Whites 4 eggs. 1 quart cream whip. Soak gelatine in cold water, dissolve in boiling- water ; add sugar, lemon and strawberry juice and pulp. Chill in ice-water. When thick, beat with wire whip until frothy. Add whites of eggs beaten stiff, and fold in the cream whip. Turn mixture in mould smoothly and evenly, chill, and turn on serving-dish. Use large berries split in halves to decorate the sponge, and some strawberry leaves and the whole berries for the plate. This is a pretty strawberry dessert. Bavarian Cream. Grated rind and juice 1 tablespoon granulated i/o lemon. gelatine. % cup white wine. 2 tablespoons cold water. % cup sugar. 2 eggs. Turn lemon, wine, sugar and yolks of eggs into saucepan, and stir briskly over fire until mixture thickens. Add gelatine soaked in the cold water, then pour over the whites of eggs beaten stiff. Place in pan of ice-water and beat until stiff' enough to hold its shape. Line mould with lady-fingers. Turn in cream, and chill. Strawberry, orange or red raspberry juice can be used instead of the wine. COLD DESSERTS. 245 Pineapple Bavarian Cream. 2 tablespoons granulated 1 can grated pineapple. gelatine. % cup sugar. Yii cup cold water. 1 tal^lcspoon lemon juice. 1 quart whipped cream. Soak gfelatine in cold water. Heat pineapple, and add sugar, lemon juice and the soaked gelatine. Chili in pan of ice-water, stirring constantly. When it be- gins to thicken, fold in whipped cream, mould and chill. Caramel Custard. 4 cups scalded milk. I/2 cup sugai\ 6 eggs. Vi teaspoon salt. Put sugar in frying-pan. Stir constantly, over hot part of the range, until melted to a syrup of a light brown color. Kemove at once and add to the milk, using care that the milk does not bubble up and run over, as it is liable to do on account of the great heat of the sugar. As soon as the sugar is melted in milk, add the mixture gradually to the slightly beaten eggs. Add salt, and flavoring, and strain all into a buttered mould. Bake in slow oven, with mould resting in water until firm. Chill and turn on serving-dish, and pour over a caramel sauce

Cook this with the app: pantry check, scaling, and the assistant.