Caramels
From Luncheons, breakfasts, simple dinners and carving, 1905
Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 25. The excerpt below is the record exactly as published.
Caramels — Three cups of sugar, one and a half cupful sweet milk
Cook this with the app: pantry check, scaling, and the assistant.