Recipes > Herbs & Spices > Liquid of Colour for Sauces, etc.

Liquid of Colour for Sauces, etc.

Instructions

Put a quarter of a pound of the best brown sugar into a frying pan very clean from grease, and half a gill of water; set it over a gentle fire, stirring it with a wooden spoon till it is thoroughly burnt and of a good bright colour, then discharge it with water; when it boils skim it and strain it. Put it by for use in a vessel close covered.

Source

The Art of Cookery (1802).

Print

Print recipe/article only


comments powered by Disqus