Caramel or Burnt Sugar

Ingredients

• one pound of loaf-sugar
• one pint and a half of cold water

Method

1. 1

   Take a small and very clean stewpan, put one pound of loaf-sugar in it, set the stewpan over the fire; stir it continually with a wooden spoon till the sugar is thoroughly melted, then boil it very slowly for fifteen minutes, giving it an occasional stir.

2. 2

   When the sugar is seen coming to a dark-brown colour, add gradually one pint and a half of cold water, stirring while letting it boil slowly for another twenty minutes; then let it cool, strain and pour it into a clean bottle, which must be kept corked.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 5. The excerpt below is the record exactly as published.

caramel or burnt sugar, a ball of string, and a perforated box of powdered or castor sugar on a shelf. Garlic and shalots in a small drawer by itself; onions in a basket. All fresh vegetables should be kept in a cool placa Flour, eggs, butter, rice, macaroni, and all paste should be kept in the larder, as well as all tinned preserves, such as peas, French beans, mushrooms, tomato sauce, and truffles ; also jams, marmalade, syrups, preserved fruits, pistachios, saffron, curry, parmesan cheese, capers, gherkins, vanilla, chocolate, coffee, lemons, orange-flower water, sago, tapioca, semolina, oatmeal, pearl barley, lard, bacon, ham, i^c, which should be brought to the kitchen as wanted. The following dry herbs should also be hung in a dry but not too hot place : — Thyme, sage, marjoram, bay-leaves, rosemary, basil, laurel- leaves, chives, and bumet. As ''bouquet garni ''^ will often be required in the process of cooking, I will give here the proper mode of preparing one, say, for a family of six or eight persons. Take a small handful of parsley weighing about one ounce * " Bouqaefc garni," a banch or faggot of dry aromatic herbs. IX 12 PRACTICAL HOUSEHOLD COOKERY. and wash it clean, add one ounce of thyme, the same weight of bay -leaves and marjoram, and one clove of garlic; roll the dry herbs into the parsley ; fold over each end ; and tie the bundle round with a small string. CARAMEL OR BURNT SUGAR. Caramel can be prepared in the following manner : — Take a small and very clean stewpau, put one pound of loaf-sugar in it, set the stewpan over the fire ; stir it continually w4th a wooden spoon till the sugar is thoroughly melted, then boil it very slowly for fifteen minutes, giving it an occasional stir, when the sugar is seen coming to a dark-brown colour ; add gradually one pint and a half of cold water

Cook this with the app: pantry check, scaling, and the assistant.