Sugar Couleur (Burned Sugar)
From Perfection in baking, 1895
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
1764Calories
0 gProtein
453 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1764 kcal
Protein0 g
Carbohydrates453 g
Fiber0 g
Sugars444 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium14 mg
Calcium19 mg
Iron0.3 mg
Magnesium4.7 mg
Phosphorus0 mg
Zinc0 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)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water474 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.
Sugar Couleur [Burned Sugar). Dissolve one pound powdered sugar on a good fire, stirring it. Let it get black, until a thick, heavy smoke ascends and it foams up. Then pour in a pint of water
Cook this with the app: pantry check, scaling, and the assistant.