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Caramel Sirup
From Boston Cooking-School cook book, 1896
Serves 3
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
492Calories
5 gProtein
117 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories492 kcal
Protein5 g
Carbohydrates117 g
Fiber3.5 g
Sugars67 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Sodium717 mg
Potassium87 mg
Calcium203 mg
Iron21 mg
Magnesium19 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate85 mcg
Choline8.2 mg
Water256 g
Estimated from matched ingredients across 3 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.