Caramel Sauce

Name: Caramel Sauce
Ingredients: % c. brown sugar; 1 c. boiling water; % tb. cornstarch; 1 tb. cold water; 1 tb. butter; 3^ T. vanilla

From Canadian cook book, 1924

Presented as published in 1924. 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

729Calories

4 gProtein

155 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories729 kcal

Protein3.9 g

Carbohydrates155 g

Fiber2.6 g

Sugars112 g

Total Fat12 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol31 mg

Sodium574 mg

Potassium274 mg

Calcium250 mg

Iron17 mg

Magnesium30 mg

Phosphorus43 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 B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.2 mg

Folate65 mcg

Choline8.7 mg

Caffeine0 mg

Water233 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 86. The excerpt below is the record exactly as published.

CARAMEL SAUCE. 2^ tb. % c. brown sugar He. 1 c. boiling water. HT. % tb. cornstarch. f.g. f.g. salt. IT. 1 tb. cold water. V2T. 1 tb. butter. 4 drops 3^ T. vanilla

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