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Caramels
From Lessons in cooking through preparation of meals, 1912
Serves 24
If desired, 2 cups of nut meats may be added just before pouring out.
Presented as published in 1912. 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
165Calories
0 gProtein
34 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories165 kcal
Protein0.2 g
Carbohydrates34 g
Fiber0 g
Sugars34 g
Total Fat3.6 g
Saturated Fat2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium2.7 mg
Potassium11 mg
Calcium6.6 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus5.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 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
Water16 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 67. The excerpt below is the record exactly as published.
Caramels Boil together 4 c sugar, 3 T glucose and i c water to the hard ball stage (254° F.). Add i c of cream and boil until it again reaches the hard ball stage. The cream thins the mixture so that this additional boiling is necessary. Just before removing from the fire add 2 t vanilla
Cook this with the app: pantry check, scaling, and the assistant.