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Chapin Chocolate Caramels
From Boston Cooking-School cook book, 1896
Serves 24
Presented as published in 1896. 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
116Calories
1 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories116 kcal
Protein0.7 g
Carbohydrates20 g
Fiber0.7 g
Sugars19 g
Total Fat5.3 g
Saturated Fat2.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9 mg
Sodium7.4 mg
Potassium241 mg
Calcium36 mg
Iron1.4 mg
Magnesium47 mg
Phosphorus24 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.2 mcg
Choline3.7 mg
Caffeine3.3 mg
Water6.3 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 303. The excerpt below is the record exactly as published.
CHAPIN CHOCOLATE CARAMELS 3 tablespoons butter 1 cup molasses 34 cup cream 4 squares unsweetened chocolate 1 cup sugar V teaspoon vanilla
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