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Caramel Syrup
From The household cook book, 1902
Serves 2
This makes a fine substitute for maple sugar and has much the same flavor.
Presented as published in 1902. 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
798Calories
0 gProtein
207 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories798 kcal
Protein0 g
Carbohydrates207 g
Fiber0 g
Sugars207 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.2 mg
Potassium6.5 mg
Calcium9.2 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus0 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
Water236 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 244. The excerpt below is the record exactly as published.
Caramel Syrup — Sprinkle a tablespoon of sugar over the bot- tom of the frying-pan and put over the fire until it bubbles brown and begins to smoke, but do not let it burn black; then add a pint of water, and let it boil until the caramel is dissolved; then add 2 cups granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.