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Sauce Caramel
From The new century cookery book, 1901
Serves 1
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
947Calories
5 gProtein
38 gCarbs
87 gFat
Full nutrition (30 nutrients)
Calories947 kcal
Protein5 g
Carbohydrates38 g
Fiber0 g
Sugars28 g
Total Fat87 g
Saturated Fat50 g
Monounsaturated Fat18 g
Polyunsaturated Fat0 g
Cholesterol251 mg
Sodium51 mg
Potassium248 mg
Calcium150 mg
Iron0.1 mg
Magnesium15 mg
Phosphorus141 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8.4 mcg
Water144 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 148. The excerpt below is the record exactly as published.
Sauce Caramel. — Put an ounce of loaf sugar into a copper pan and cook it to a light brown colour ; pour in quickly half a pint of syrup, flavour with vanilla pod or essence and reduce a little. About five minutes before serving incorporate a dessertspoon- ful of arrowroot, previously mixed with a little cold milk or cream. Boil while stirring for a few minutes, then strain and serve. 386 b. Sauce an Cafe. — Boast 2 ounces of raw coffee berries in a pan over a quick fire till of a chestnut brown colour. Then pound them in a mortar. Boil half a pint of water and pour over the coffee. Cover, and let it infuse for some minutes. Now strain and sweeten with plain sprup. Mix a dessertspoonful of arrowroot
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