Caramel Sauce
From A text-book of cooking, 1915
Presented as published in 1915. 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
594Calories
10 gProtein
124 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein9.7 g
Carbohydrates124 g
Fiber0 g
Sugars112 g
Total Fat19 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium95 mg
Potassium393 mg
Calcium306 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus266 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline43 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 45. The excerpt below is the record exactly as published.
CARAMEL SAUCE J cupful sugar 1 cupful milk 2 tablespoonfuls flour £ teaspoonful vanilla 1 tablespoonf ul butter Salt
Cook this with the app: pantry check, scaling, and the assistant.