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Caramel Syrup
From Lessons in cooking through preparation of meals, 1912
Serves 1
Handle with care to avoid burning.
Presented as published in 1912. 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
778Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories778 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.7 mg
Potassium6.9 mg
Calcium5.7 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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 mcg
Choline0 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 44. The excerpt below is the record exactly as published.
CARAMEL SYRUP COFFEE Oatmeal Follow directions given in Lesson i, adding ^ c raisins, scalded and chopped, or else sprinkling chopped raisins over the top of the cereal as it is served. Caramel Syrup Boil I c sugar with ^2 c water until it becomes golden brown in color. Great care must be taken after the syrup begins to turn color that it does not burn. When the right color is reached add slowly and care- fully ^ c boiling wate-r. This must be done carefully be- cause the very high temperature of the syrup will raise that of the water so rapidly that violent boiling ensues. If the syrup is too thick add more water, if too thin add a little more sugar and boil a few minutes. Just after re- moving from the fire add ^ t vanilla
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Cook this with the app: pantry check, scaling, and the assistant.