Caramel Coloring for Soup
Ingredients
Directions
Make the caramel
Melt half a pound of brown sugar with one teaspoonful of water.
Stir steadily over the fire until brown.
Dilute and bottle
Add slowly one cup of boiling water and one teaspoon of salt, then boil one minute.
When cool, bottle and cork tightly.
Use
One tablespoon will color clear soups.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Brown sugar
- Caramelizes under heat to give the liquid its deep brown color and a slight sweetness.
The step that matters
Stir until brown. Sugar caramelizes quickly once it gets hot. Stirring keeps it from scorching in spots, and pulling it off the fire at the right brown prevents a bitter, burnt flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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