Clear Caramel

Name: Clear Caramel
Ingredients: two and a half pounds of loaf sugar; a pint of water; a pinch of cream of tartar

From Perfection in baking, 1895

For spun sugar ornaments, flowers, etc.

Presented as published in 1895. 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

4366Calories

0 gProtein

1129 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories4366 kcal

Protein0 g

Carbohydrates1129 g

Fiber0 g

Sugars1132 g

Total Fat3.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium26 mg

Potassium27 mg

Calcium26 mg

Iron0.6 mg

Magnesium8.1 mg

Phosphorus0 mg

Zinc0.1 mg

Copper0.1 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

Water473 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 45. The excerpt below is the record exactly as published.

Clear Caramel. FOR SPUN SUGAR ORNAMENTS, FLOWERS, ETC. Boil two and a half pounds of loaf sugar with a pint of water (short measure) and a pinch of cream of tartar

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