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How to Crown Soups

A method of sweetening soups by adding brown sugar and water.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 2 ingredients
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How to Crown Soups

Ingredients

Directions

  1. Put a quarter pound of brown sugar in a pan over the fire and let the sugar melt.

  2. Add about a pint of water.

  3. Let the mixture boil.

  4. Allow an iron spoonful to a tureen of soup.

  5. Keep the mixture in a bottle corked tight.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". Recipe from a historical cookbook (Internet Archive).

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
Adds sweetness and molasses flavour, and deepens colour as it melts.

“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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