Skip to main content
Main

Browning for Stock

A brown sugar solution used to color stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Browning for Stock

Ingredients

Directions

Make the colouring

  1. Place the powdered sugar in a saucepan over low heat.

  2. Stir continuously until the sugar begins to melt and turns black.

  3. Add the water and let it dissolve.

  4. Store the solution in a corked container and use a few drops as needed.

Colour the stock

  1. Add burnt onions or a piece of dark toasted bread to cold stock.

  2. Heat the stock until the desired color is achieved.

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.

Explore the science

What each ingredient does

Powdered sugar
Caramelises as it heats, darkening to form the brown colour.

The step that matters

Stirring the sugar over low heat until it turns black. Sugar caramelises quickly once it melts, and it can move from deep brown to burnt and bitter in seconds. Constant stirring spreads the heat evenly so the colour develops without scorching.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes