Brown Colouring is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic brown colouring for sauces made from sugar cooked until almost black. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Colouring.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Brown Colouring that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 76.—BROWN COLOURING.
Put two ounces of common sugar in a stewpan with a spoonful of water, and set it to boil on the fire; as soon as the sugar begins to gain any colour, slacken the heat, and continue stirring with a wooden spoon so that it may bake slowly, and become nearly black by degrees without being calcined or burnt; when sufficiently baked, add a pint of water, boil and skim it for five minutes, and when cold, bottle it off for use as occasion requires.
Modern Redaction
Ingredients:
60g granulated sugar
1 tbsp water
Method:
Combine the sugar and water in a pan then gently bring to a boil. As soon as the sugar begins to colour reduce the heat and cook, stirring constantly with a wooden spoon, so that the mixture cooks gently and darkens by degrees, rather than burning. You will have to cook carefully here, as the sugar should darken but not burn (the bitter burnt taste will spoil the browning).
When it is almost black, but not burned, take off the heat and stir in 600ml water. Return to the heat, bring to a boil and cook, skimming frequently, for five minutes. Take off the heat then allow to cool, bottle and use as needed.
