Boston Caramels
From La cuisine creole, 1885
Presented as published in 1885. 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
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 97. The excerpt below is the record exactly as published.
BOSTON CARAMELS. One pint bowl of bakers' chocolaté grated, two bowls of yellow sugar, one bowl of New Orléans molasses, one half a cup of milk, a pièce of butter the size of a small egg and vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.