Chocolate Caramels

Name: Chocolate Caramels
Ingredients: 2 1/2 tablespoons oleomargarine; 1/2 cup milk; 2 cups molasses; 3 squares chocolate; 1 cup light brown sugar; 1 teaspoon vanilla

From War cook book, 1918

Presented as published in 1918. 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

2772Calories

4 gProtein

698 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories2772 kcal

Protein4.2 g

Carbohydrates698 g

Fiber0 g

Sugars696 g

Total Fat4.6 g

Saturated Fat2.4 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol15 mg

Sodium348 mg

Potassium10129 mg

Calcium1675 mg

Iron33 mg

Magnesium1636 mg

Phosphorus337 mg

Zinc2.5 mg

Copper3.3 mg

Manganese10 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B64.6 mg

Vitamin B120.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.5 mg

Folate2 mcg

Choline114 mg

Caffeine0 mg

Water258 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 23. The excerpt below is the record exactly as published.

CHOCOLATE CARAMELS. 2y2 tablespoons oleomargarine ^ cup milk 2 cups molasses 3 squares chocolate 1 cup light brown sugar 1 teaspoon vanilla

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