Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caramel Sauce (Sauce au Caramel)
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
32Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein0.1 g
Carbohydrates7.1 g
Fiber0 g
Sugars7.1 g
Total Fat0.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.8 mg
Sodium2.1 mg
Potassium5.7 mg
Calcium3 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus3.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.4 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
Folate0.3 mcg
Choline0 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 308. The excerpt below is the record exactly as published.
Caramel Sauce (Sauce au Caramel) 2 table-sps. castor sugar. I \ pt. custard sauce. 2 table-sps. water. | Vanilla
Cook this with the app: pantry check, scaling, and the assistant.