vegetarianvegangluten-freedairy-freenut-free
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
- 1 cup sugar
- 4 cup boiling water
Method
Caramelize 1 cup sugar, add slowly 4 cups boiling water, and simmer for 10 minutes.
Nutrition per serving
492Calories
5 gProtein
117 gCarbs
2 gFat
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.