Plain Caramel
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
1968Calories
0 gProtein
506 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1968 kcal
Protein0.1 g
Carbohydrates506 g
Fiber0 g
Sugars496 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium25 mg
Potassium348 mg
Calcium166 mg
Iron0.4 mg
Magnesium35 mg
Phosphorus6 mg
Zinc2.4 mg
Copper0.1 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2.5 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 28. The excerpt below is the record exactly as published.
PLAIN CARAMEL. 2 cups of sugar. f cup of maple syrup. Cream to wet thoroughly. 1 tablespoonful butter. Put sugar, syrup, and cream on, and when it boils add the butter. Boil it until very thick. Add one teaspoon- ful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.