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Caramels (Chocolate)

Name: Caramels (Chocolate)
Yield: 24 servings
Ingredients: Take 4 cups of brown sugar; 2 cups New Orleans molasses; | cup of milk; 2 cups Baker's chocolate (grated); butter the size of an egg

From The household cook book, 1902

Serves 24

Wrap in waxed paper.

Presented as published in 1902. 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

292Calories

2 gProtein

60 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories292 kcal

Protein1.8 g

Carbohydrates60 g

Fiber1.8 g

Sugars57 g

Total Fat9.7 g

Saturated Fat3.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol12 mg

Sodium25 mg

Potassium550 mg

Calcium105 mg

Iron3.5 mg

Magnesium106 mg

Phosphorus59 mg

Zinc1.2 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.6 mcg

Vitamin E0 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate3.4 mcg

Choline10 mg

Caffeine8.7 mg

Water12 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 340. The excerpt below is the record exactly as published.

CARAMELS {Chocolate.) — Take 4 cups of brown sugar, 2 cups New Orleans molasses, | cup of milk, 2 cups Baker's chocolate (grat- ed), and butter the size of an egg

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