vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caramel Squares
From The farm cook & rule book, 1923
Serves 16
One cupful of nut meats or shredded cocoanut may be added just before pouring into the pans.
Presented as published in 1923. 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
305Calories
1 gProtein
42 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories305 kcal
Protein0.9 g
Carbohydrates42 g
Fiber0 g
Sugars41 g
Total Fat16 g
Saturated Fat9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0 g
Cholesterol45 mg
Sodium22 mg
Potassium43 mg
Calcium30 mg
Iron0 mg
Magnesium2.9 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 27. The excerpt below is the record exactly as published.
Caramel Squares 2 cupfuls sugar 1 cupful corn syrup 3 cupfuls thin cream
Cook this with the app: pantry check, scaling, and the assistant.