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Glace an Caramel
From The new century cookery book, 1901
Serves 4
Work mixture well for smoothness.
Presented as published in 1901. 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
628Calories
9 gProtein
85 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein9.3 g
Carbohydrates85 g
Fiber0 g
Sugars83 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol91 mg
Sodium2533 mg
Potassium426 mg
Calcium343 mg
Iron0.1 mg
Magnesium33 mg
Phosphorus280 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 485. The excerpt below is the record exactly as published.
Glace an Caramel. — 4 oz. loaf sugar, 6 oz. caster sugar, 1 quart milk, H pint cream, 1 teaspoonful vanilla essence or 1 tablespoonful of vanilla sugar, ice, and freezing salt
Cook this with the app: pantry check, scaling, and the assistant.