Literary notes about caramel (AI summary)
In literature, "caramel" is often invoked not only as a flavor but as a distinctive hue used to transform the appearance of various concoctions. For instance, authors describe a vinegar as “caramel‐colored” [1, 2] to emphasize its warm, amber tint, while other texts specify that one should “give it colour with caramel” or “mix and colour with caramel” to achieve a desired shade [3, 4, 5]. Similarly, instructions to darken products—whether it’s adding a tablespoon of caramel to deepen the color of a dish [6] or using caramel to color a stock or milk [7, 8, 9, 10, 11]—demonstrate how the term functions as a marker of visual richness. This dual use underscores how caramel, as a color, enhances both the aesthetic and sensory qualities of culinary creations in the literary tradition.
- A caramel-colored vinegar will be decolorized in proportion to the amount of caramel present.
— from Detection of the Common Food Adulterants by Edwin M. Bruce - A caramel-colored vinegar will be decolorized in proportion to the amount of caramel present.
— from Detection of the Common Food Adulterants by Edwin M. Bruce - Give it colour with caramel when you would tinge it.—
— from The Mirror of Literature, Amusement, and Instruction Volume 13, No. 372, May 30, 1829 by Various - Colour with caramel.
— from Spons' Household ManualA treasury of domestic receipts and a guide for home management - Mix and colour with caramel.
— from Food Adulteration and Its Detection With photomicrographic plates and a bibliographical appendix by Jesse P. (Jesse Park) Battershall - Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.
— from The New Dr. Price Cookbook by Royal Baking Powder Company - Stock may be colored with caramel, provided the sugar has been cooked sufficiently to lose its sweetness.
— from School and Home Cooking by Carlotta C. (Carlotta Cherryholmes) Greer - If the acid solution turns blue while the curd does not change its color, caramel was used to color the milk.
— from Detection of the Common Food Adulterants by Edwin M. Bruce - The extract may be darkened by using a little caramel.
— from The Golden Age Cook Book by Henrietta Latham Dwight - Alcohol 6 quarts Water 5 quarts Syrup 1 quart Caramel sufficient to color.
— from Henley's Twentieth Century Formulas, Recipes and Processes - Compound tincture of saffron, 8 pints; syrup of maidenhair, 10 pints; mix; add caramel, q. s. to colour, dissolved in orange-flower water, 1 ⁄ 2 pint.
— from Cooley's Cyclopædia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades..., Sixth Edition, Volume I by Richard Vine Tuson
