Chocolate Caramel
From The blue ribbon cook book, 1904
Presented as published in 1904. 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
1548Calories
0 gProtein
401 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1548 kcal
Protein0 g
Carbohydrates401 g
Sugars401 g
Total Fat1.3 g
Sodium4 mg
Potassium8 mg
Calcium4 mg
Iron0.2 mg
Magnesium1.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 28. The excerpt below is the record exactly as published.
CHOCOLATE CARAMEL. Same as above, only before it begins to boil add one fourth cake of Baker's chocolate.
Cook this with the app: pantry check, scaling, and the assistant.