Chicago Caramels

Name: Chicago Caramels
Ingredients: One cup chocolate; one of boiled milk; two of brown sugar; one of molasses; one tablespoonful flour; one of melted butter

From Six little cooks, 1910

Presented as published in 1910. 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

3468Calories

8 gProtein

765 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories3468 kcal

Protein7.8 g

Carbohydrates765 g

Fiber9.1 g

Sugars737 g

Total Fat52 g

Saturated Fat31 g

Monounsaturated Fat16 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol39 mg

Sodium279 mg

Potassium6162 mg

Calcium1122 mg

Iron30 mg

Magnesium1034 mg

Phosphorus400 mg

Zinc3.8 mg

Copper3.2 mg

Manganese7.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A95 mcg

Vitamin E1 mg

Vitamin K11 mcg

Vitamin B62.5 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)5 mg

Folate17 mcg

Choline57 mg

Caffeine56 mg

Water83 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 12. The excerpt below is the record exactly as published.

CHICAGO CARAMELS. One cup chocolate, (measure after breaking into small lumps,) one of boiled milk, two of brown sugar, one of molasses, one tablespoonful flour and one of melted but- t

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