Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

COLOURING FOR BROTH, SOUP, GRAVIES, AND MADE DISHES.

The substance employed for colouring soups, gravies, broths, and other dishes, requiring a brown colour, is burnt sugar. This imparts to the dish a fine yellowish brown tinge, without giving any sensible flavour to the dish. Eight ounces of powdered lump sugar, and two or three table spoonfuls of water, are suffered to boil gently in an iron pan, till the mass has assumed a dark brown colour, which takes place when all the water is evaporated, and the sugar begins to be partly charred by the action of the heat. The mass is then removed from the fire, and about a quarter of a pint of water is gradually added to effect a solution. The fluid thus obtained is of a syrupy consistence, and of a fine dark brown colour; a small quantity gives to broth, soup, or gravy, a bright orange colour, without altering sensibly the flavour of the dish. Some cooks add to it mushroom catsup and port wine.