This section is from the book "The Cook Book By "Oscar" Of The Waldorf", by Oscar Tschirky. Also see: How to Cook Everything.
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 until it turns to 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 the boil and let them simmer for ten minutes; add one wineglassful of wine or half the quantity of brandy. Strain the liquid into the caramel quickly, mix them together well, and serve the sauce with any pudding desired.
 
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