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Caramel Sirup
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
205Calories
0 gProtein
52 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories205 kcal
Protein0.2 g
Carbohydrates52 g
Fiber0.2 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium34 mg
Potassium5 mg
Calcium10 mg
Iron1 mg
Magnesium1 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4 mcg
Choline0.4 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 12. The excerpt below is the record exactly as published.
Caramel Sirup. Caramelize 1 cup sugar, add slowly 4 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.