Chocolate Caramels

Name: Chocolate Caramels
Ingredients: two pounds brown sugar; one-half cake chocolate finely shaved; one-half pint sweet cream; one heaping teaspoonful cocoanut butter; vanilla flavoring to taste

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

3754Calories

6 gProtein

955 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories3754 kcal

Protein5.8 g

Carbohydrates955 g

Fiber0 g

Sugars880 g

Total Fat3.2 g

Saturated Fat0.6 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat1.3 g

Cholesterol0 mg

Sodium317 mg

Potassium2881 mg

Calcium861 mg

Iron10 mg

Magnesium208 mg

Phosphorus268 mg

Zinc0.9 mg

Copper1.5 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C63 mg

Vitamin A2.3 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate98 mcg

Choline21 mg

Caffeine0 mg

Water172 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 23. The excerpt below is the record exactly as published.

CHOCOLATE CARAMELS. Put two pounds brown sugar in graniteware saucepan, add one-half cake chocolate finely shaved, one-half pint sweet cream, one heaping teaspoonful cocoanut butter; vanilla flavoring to taste

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