vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caramels
From Kentucky receipt book, 1903
Serves 12
Presented as published in 1903. 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
320Calories
1 gProtein
64 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories320 kcal
Protein0.9 g
Carbohydrates64 g
Fiber0.7 g
Sugars60 g
Total Fat7.3 g
Saturated Fat4.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0 g
Cholesterol20 mg
Sodium38 mg
Potassium509 mg
Calcium88 mg
Iron2 mg
Magnesium87 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.7 mcg
Choline4.5 mg
Caffeine1.5 mg
Water25 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 208. The excerpt below is the record exactly as published.
Caramels. Put into a saucepan half cup each, of white sugar, brown sugar and molasses, 1 cup of grated chocolate, 1 cup of cream
Cook this with the app: pantry check, scaling, and the assistant.