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Browning for Soups (Caramel Coloring)

Erken's guidance on browning soups: the best method is to brown meat and bones; alternatively use homemade caramel coloring from 250 g sugar boiled with 1 1/2 dl water to dark brown, thinned with 1 1/2 dl cold water and boiled to a thick syrup. Keeps in a bottle.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 35 (falt i det fri)

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About the dish

Before liquid coloring was available in stores, the housewife made her own caramel coloring. Erken first explains the best method — browning meat and bones — and then the caramel, which could keep "indefinitely" in a bottle.

How to make it

  1. 1

    Boil the sugar dark

    Boil 250 g sugar with 1 1/2 dl water in a heavy-bottomed pot until the mixture is dark brown. Watch it closely toward the end; it must not turn burnt and bitter.

  2. 2

    Thin with cold water

    Take the pot off the heat and carefully add 1 1/2 dl cold water — it will spatter. Then bring it back to a boil to a thick syrup.

  3. 3

    Store

    Pour the caramel into a bottle. A few drops give color to stock, soups and sauces, and it keeps for a very long time.

Changes from the original

Deciliters written out in modern form. The method has been broken into steps, and it is specified that the caramel should be boiled to a dark brown color without turning bitter.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 35) → Modernisert~93% av teksten endretfjernetlagt til
250 gr. sukker 1 1/2 del. vand 1 1/2 del. koldt vand. Den bedste maate at faa brun kraft paa er at brune kjøt og ben i litt fett som forklaret i foregaaende opskrift. En anden maate at farve kraft, supper eller sauser paa er at tilsætte nogen draaper karamel. Denne faar man ved at koke g sukker. 1,5 dl vann (til kokingen). 1,5 dl kaldt vann (til utspedning). Kok 250 gr. g sukker med 1 1/2 del. vand, indtil det 1½ dl vann i en tykkbunnet kjele til blandingen er mørkebrunt. Tilsæt 1 1/2 del. koldt vand mørkebrun. Følg godt med mot slutten, den skal ikke bli brent og kok bitter.. Ta kjelen av varmen og tilsett forsiktig 1½ dl kaldt vann — det vil sprute. Kok så opp igjen til en tyk sirup. Haves paa flasker tykk sirup.. Hell karamellen på flaske. Noen dråper gir farge til kraft, supper og opbevares; sauser, og den kan holde sig i übegrænset tid. holder seg svært lenge.

Note til Modernisert

Desiliter skrevet ut i moderne form. Fremgangsmåten er delt i trinn, og det er presisert at karamellen skal koke til mørkebrun farge uten å bli bitter.

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Frequently asked questions

What is the caramel used for?
It is used to color stock, soups and sauces – just a few drops are enough. Alternatively, you can brown meat and bones in a little fat to get a brown stock.
How do I make the caramel?
Boil 250 g sugar with 1 1/2 dl water until it is dark brown. Then add 1 1/2 dl cold water and boil again to a thick syrup.
How long does it keep?
According to the recipe it keeps indefinitely. Pour it into bottles and store it for use.

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