Recipes > Miscellaneous Recipes > Coloring for Sauces, Soups, Etc.

Coloring for Sauces, Soups, Etc.


Melt a quarter of a pound of granulated sugar in a spider, cook until it is a very dark, rich brown, almost black, stir constantly. Great care must be taken that it does not burn. When done pour over it a quart of boiling water and let it cook until the caramel is entirely dissolved, pour it out and when cold strain and bottle. It will keep indefinitely and a tablespoonful will give color to a pint of liquid.


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The Golden Age Cook Book (1898).

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