Caramels

Ingredients

• Half a pound of good brown sugar
• half a cake of sweet chocolate grated
• a pint of cream

Method

1. 1

   Combine all in a saucepan and boil for about half an hour.

2. 2

   Test by dropping from a spoon into cold water; when crisp, pour into buttered pans and mark into squares when nearly cold.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 124. The excerpt below is the record exactly as published.

Half a cake of sweet chocolate grated, half a cup of sweet milk, the same of powdered sugar, the yolk of one egg, and a tablespoonful of extract of vanilla; stir the chocolate in the milk, add the egg, sugar and vanilla ; set it in a vessel of boiling water and stir until a stiff jelly. When cold, spread it between the kyers of cake. Used also as frosting for caice. * Chocolate Filling, Vo. S. Haf / a bar of chocolate, grated and stirred into a tablespoonfbl ef sweet milk ; stir over the fire to a paste ; add a heaping table- 17 (257) 258 CO OKER T FR OM EXPERIENCE. spoonful of powdered sugar, one beaten egg, and a teaspoonfU of extract of vanilla ; thicken over the fire, and spread between layers of cake when cold. * Apple Filling for Cake. Three tart apples grated, one cupful of powdered sugar, one egg, the grated rind and juice of one large lemon; put all to- other in a small sauce-pan and boil two minutes. When eoldj spread between layers of cake. * Orange Filling. The juice and grated rind of a large orange, the white of one egg, and sifbed sugar to make a stiff paste ; spread between layers of cake and ice the top one. • Lemon Two cups of sifbed sugar, the juice of two lemons, the yoDcs of three eggs ; mix all together and set in a vessel of boilmg water until it thickens \ then add the whites of the eggs beaten to a stiff froth. When cold, spread between the layers of cake. • Lemon Filling, BTo. 3. Two cups of sugar, four eggs, a piece of butter the sise of an egg, the juice and grated rind of two lemons ; put all into a faiina-boiler and stir over the fire until it thickens ; use only the yolks of the eggs ; beat up two of the whites with half a pound of powdered sugar, and spread over the top cake. * Coeoanut Filling. Make an icing of the whites of four eggs and a pound of pow- dered sugar, spread between the cakes and sprinkle grated ooooa- nut thickly over the top of it ; then lay on another cake, and proceed as before. * Custard Boil half a pint of milk, stir in it a tablespoonftd of eom- fltaroh mixed to a paste with a little cold milk and the yolk of ICm06j dfc. 259 one egg ; add sugar to your taste ; boil three minutes, tlien add the juioe of half a lemon. When eold, spread between the ^akes. * Caramels. Half a pound of good brown sugar, half a eake of sweet oho- oolate grated, and a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.