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Baltimore Caramels
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
406Calories
2 gProtein
91 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein1.9 g
Carbohydrates91 g
Fiber1.4 g
Sugars89 g
Total Fat5.3 g
Saturated Fat3.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.6 mg
Sodium21 mg
Potassium505 mg
Calcium91 mg
Iron2.8 mg
Magnesium97 mg
Phosphorus62 mg
Zinc1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline11 mg
Caffeine6.7 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 235. The excerpt below is the record exactly as published.
BALTIMORE CARAHELS. One-half cupful of molasses, one-half cupful of milk, two cupfuls of sugar, two squares of Baker's chocolate, butter the size of an ^gg] boil from ten to fifteen minutes; when taken from the fire add one teaspoon- ful of vanill
Cook this with the app: pantry check, scaling, and the assistant.