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Caramel Sauce
From Scientific cooking with scientific methods, 1911
Serves 1
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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.3 mg
Potassium5.8 mg
Calcium7.3 mg
Iron0.1 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 95. The excerpt below is the record exactly as published.
Caramel Sauce. 3 eggs, iDeaten separately. Pinch of salt 3 tablespoons caramel. Vanilla to flavor. Prepare same as plain omelet, using the caramel instead of the water to dilute the eggs. Put butter size of a walnut into hot omelet-pan, and cover bottom of pan with blanched and shredded almonds. Turn in mixture, cook, turn and fold. Serve with caramel sauce. Caramel Sauce. Pour cup of sugar into frying-pan and place on hot part of range. Stir and cook until melted to a light brown syrup. Add quickly three-fourths of a cup of hot water
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