vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From The Times cook book, no. 2, 1905
Serves 24
Presented as published in 1905. 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
175Calories
0 gProtein
36 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories175 kcal
Protein0.5 g
Carbohydrates36 g
Fiber0.3 g
Sugars33 g
Total Fat7.7 g
Saturated Fat2.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0 g
Cholesterol21 mg
Sodium17 mg
Potassium241 mg
Calcium37 mg
Iron0.9 mg
Magnesium42 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Choline2 mg
Caffeine0.8 mg
Water14 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 170. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. One cup of grated chocolate, 2 cups of light-brown sugar, 1 cup at molasses, 1 cup of milk or cream, butter size of an egg, *y2 teaspoonful vanilla
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