Browning

A historical recipe from Made-Over Dishes, by S. T. Rorer.

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A historical recipe

Made-Over Dishes, by S. T. Rorer. Project Gutenberg eBook #6978.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Plain burned sugar (caramel) may be used to color soups and sauces, thus saving the trouble of browning the flour or butter.
It is also used as a flavoring for sweets.
Put one cup of sugar, dry, into an iron saucepan.
Stand it over a hot fire, and stir continually until it is reduced to a dark brown liquid.
When it begins to burn and smoke, add hastily a cup of boiling water, stir and cook until a thin syrup-like mixture is formed.
It must not be too thick.
Bottle, and it is ready for use, and will keep any length of time.