Caramel Sauce
A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).
A historical recipe
The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- ⅓ cup sugar
- ½ cup of boiling water
- 1 pint cream
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
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- Put ⅓ cup sugar in a spider, stir over the fire until melted and light brown;
- add very gradually ½ cup of boiling water and simmer 10 minutes;
- or, melt sugar in sauce pan, add 1 pint cream and set over hot water until the caramel liquifies.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Slotted spoon