Back to Old Recipes

Get 10% Off Gift Memberships from! Give the priceless gift of family history and family connections!

Creating an Heirloom: Writing Your Family's Cookbook icon

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl icon

Check out Sur La Table Special Offers!

Back to the Front Page

Surf a Recipe Webring!

Vintage Recipe Links

Solutions for your Kitchen at

Caramel Sauce

The following recipe was transcribed ver batim from 

The Rains County Leader

Emory, Rains County, Texas

June 6, 1913

Put eight tablespoonfuls of white sugar into a saucepan upon the fire with two tablespoonfuls of water. Stir it constantly with a wooden spoon for three or four minutes until all the water evaporates and watch it carefully till it turns a delicate brown color. In the meantime put into another saucepan twelve ounces of sugar, half the yellow rind of a lemon sliced thin, two inches of stick cinnamon, and a quart of cold water. Bring these gradually to a boil and let them simmer for ten minutes, then add a wine glassful of wine or half as much brandy. Strain the whole into the caramel quickly, mix them together well, and serve the sauce with any pudding desired.

Back to Old Recipes

Back to Old Rains County News

Back to Old Texas News


God Bless America!

Try FREE with a 14-Day Free Trial!

Copyright 2000-2013 by - Historic Newspapers Online - Always FREE!  All rights reserved.