Caramel Syrup

Ingredients

• 1 cupful sugar
• 1 cupful boiling water

Method

1. 1

   Caramelize the sugar.

2. 2

   Add the boiling water carefully and allow the mixture to simmer until the caramelized sugar is dissolved.

3. 3

   If necessary, dilute or evaporate until the mixture is of the consistency of maple syrup.

4. 4

   Serve with foods or with griddle cakes.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 24. The excerpt below is the record exactly as published.

CARAMEL SYRUP J cupful sugar } cupful boiling water Caramelize the sugar (see Peanut Candy, p. 29). Add the boiling water carefully and allow the mixture to simmer until the caramelized sugar is dissolved. If necessary dilute or evaporate until the mixture is of the consistency of maple syrup. Serve with the above foods or with griddle cakes. QUESTIONS In preparing French Toast, what care must be taken in dipping the stale bread in the milk and egg mixture ? Since it is desirable to serve the slices of toast whole, which are the better for French Toast, — large or small pieces of bread ? What is the advantage of placing a bit of fat on each slice of bread just before turning it ? Which is hotter, caramelized sugar or boiling water? How does the boiling water affect the caramelized sugar when poured upon it ? From this explain why it is necessary to add the boiling water cautiously to the caramelized sugar in making Caramel Syrup. If, after dissolving the caramelized sugar, the syrup is too thick, how can it be remedied ? If too thin, how can it be remedied ? LESSON XII Powdered Cereals used for Thickening Experiment 19 : Starch Grains and Boiling Water. — Pour 2 table- spoonfuls of boiling water over 1 teaspoonful of flour. Stir and heat over the flame. Is the mixture smooth ? Examine the center of a "lump." How does it compare with uncooked starch? Are all of the starch grains swelled and semisoluble ?' To cook starch successfully, it is necessary to soften the cellulose and swell every grain of starch contained in the starchy food. To accomplish this each grain must be sur- rounded by heat and moisture. In vegetables and cereals, 54 THE COOKING OF FOODS the cellular framework separates the starch grains so that they are uniformly cooked. Since there is nothing to sep- arate the grains in a powdered starchy substance, it becomes necessary to mix it with certain materials so that the heat and moisture can penetrate every grain at the same time. Experiment 20 : Separation of Starch Grains with Cold Water. — Mix 1 teaspoonful of flour with 1 teaspoonful of water. Add 2 table- spoonfuls of boiling water, stir, and heat. Is the mixture smooth ? Explain clearly the use of cold water in this mixture. Experiment 21: Separation of Starch Grains with Sugar. — Mix 1 teaspoonful of flour with 1 teaspoonful of sugar. Add 2 tablespoon- fuls of boiling water, stir, and heat. Is the mixture smooth ? Care- fully explain the use of sugar in the mixture. Experiment 22 : Separation of Starch Grains with Fat. — Mix 1 teaspoonful of flour with 1 teaspoonful of fat. Add 2 tablespoonfuls of boiling water, stir, and heat. Is the mixture smooth ? Explain the use of fat in this mixture. BLANC MANGE 2 cupfuls milk 2 teaspoonfuls vanilla J cupful cornstarch Nutmeg J cupful sugar

Cook this with the app: pantry check, scaling, and the assistant.