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How to Make Caramel for Flavoring and Coloring
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
862Calories
2 gProtein
219 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories862 kcal
Protein1.9 g
Carbohydrates219 g
Fiber1.3 g
Sugars201 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium274 mg
Potassium37 mg
Calcium81 mg
Iron8 mg
Magnesium8.9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate32 mcg
Choline3.1 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 626. The excerpt below is the record exactly as published.
How to Make Caramel for Flavoring and Coloring Put one cup granulated sugar with half cup water in a saucepan on the stove, cook to a brown caramel (take care not to let it burn). Then add half cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.