Chocolate Caramels
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
1314Calories
14 gProtein
255 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1314 kcal
Protein14 g
Carbohydrates255 g
Fiber7.1 g
Sugars244 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol30 mg
Sodium120 mg
Potassium1327 mg
Calcium430 mg
Iron9.5 mg
Magnesium269 mg
Phosphorus429 mg
Zinc5.3 mg
Copper1.6 mg
Manganese2.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate12 mcg
Choline68 mg
Caffeine34 mg
Water224 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.
CHOCOLATE CARAMELS. Half a pint milk, one and a half ounces (or squares) of Baker's unsweetened chocolate, softened over the fire with as little water as possible; let the milk boil, then stir in the chocolate very hard, add half a pint granulated sugar and two tablespoonfuls molasses
Cook this with the app: pantry check, scaling, and the assistant.