Caramel Milk
From Mrs. Rorer's diet for the sick (1914).
No ratings yet
A historical recipe
Mrs. Rorer's diet for the sick, by Sarah Tyson Heston Rorer (1914).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 2 ingredients
Cook safely
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.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Put a half cupful of dry sugar into a saucepan and stand it over the fire ;
- in a moment the sugar will melt and begin to> smoke ;
- add a half cupful of water, boil a minute, cool and bottle.
- ' A few drops added to milk will entirely change its flavor and will not only make it agreeable but attractive to the patient.
- Caramel will keep for months.
Plating
Cookware for this recipe
-
Saucepan