Liquid of Colour for Sauces, &c.

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Put the brown sugar into a frying pan very clean from grease, and the water.
  2. Set it over a gentle fire, stirring it with a wooden spoon till it is thoroughly burnt and of a good bright colour.
  3. Discharge it with water.
  4. When it boils skim it and strain it.
  5. Put it by for use in a vessel close covered.
Original Text
Liquid of Colour for Sauces, &c. 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[4] strain it. Put it by for use in a vessel close covered.
Notes
—