Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


Take about a half pint of brown sugar, put it in a pan, on a slow fire, and let it burn or parch, slowly stirring all the time. When it turns a dark brown, add two pints of water and stir well, and then bottle. Put it away and use a few drops at a time to color and thicken Gravies and Soup Broths. Or, take a large raw onion, skin and all, and thrust into the burning coals. When it begins to brown well, take out of the coals, dust off all the ashes and throw into the Soup or Gravy. This will give all the coloring that is needed.

More simple or satisfactory recipes cannot be found. Nevertheless, the Creoles maintain and demonstrate that the best coloring for Soups is that produced by good material and long boiling.