Chocolate Caramel, II

Name: Chocolate Caramel, II
Ingredients: Twocupsof molasses; one and a half cups of sugar; half a cup of butter; half a cup of milk; half a pound of chocolate

From Cooks in clover, 1889

Presented as published in 1889. 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

4394Calories

15 gProtein

940 gCarbs

164 gFat

Full nutrition (34 nutrients)

Calories4394 kcal

Protein15 g

Carbohydrates940 g

Fiber16 g

Sugars910 g

Total Fat164 g

Saturated Fat44 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.9 g

Omega-30.2 g

Cholesterol285 mg

Sodium360 mg

Potassium11149 mg

Calcium1653 mg

Iron50 mg

Magnesium1951 mg

Phosphorus816 mg

Zinc7.1 mg

Copper5.6 mg

Manganese13 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A44 mcg

Vitamin E1.3 mg

Vitamin K18 mcg

Vitamin B64.6 mg

Vitamin B121.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7.9 mg

Folate0 mcg

Choline110 mg

Caffeine98 mg

Water273 g

As published

This recipe was extracted from Cooks in clover (1889), page 56. The excerpt below is the record exactly as published.

Chocolate Caramel, II.— Twocupsof molasses, one and a half cups of sugar, half a cup of butter, half a cup of milk, half a pound of chocolate

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