Carmel Sauce
From Favorite recipes of Alexandria Ward, 1952
Christella Naylor
Presented as published in 1952. 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
1323Calories
24 gProtein
259 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1323 kcal
Protein24 g
Carbohydrates259 g
Fiber0.2 g
Sugars236 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium286 mg
Potassium1106 mg
Calcium906 mg
Iron0.2 mg
Magnesium90 mg
Phosphorus742 mg
Zinc3.1 mg
Copper0 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline130 mg
Caffeine0 mg
Water766 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 12. The excerpt below is the record exactly as published.
CARMEL SAUCE Carmelize 1 cup sugar. When sugar is melted add about 1/2 cup hot water to dissolve the sugar. Add 3 cups milk or more if desired when mixture comes to a boil add about 3 or 4 tablespoons cornstarch dissolved in a little milk. Cook until mixture thickens. Add a pinch of “igh and 1/2 teaspoon vanilla
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