Chocolate Caramels
From Blue Ribbon cook book, 1905
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
1842Calories
3 gProtein
466 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1842 kcal
Protein2.5 g
Carbohydrates466 g
Fiber0 g
Sugars461 g
Total Fat24 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol70 mg
Sodium165 mg
Potassium1293 mg
Calcium529 mg
Iron5.1 mg
Magnesium148 mg
Phosphorus97 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate4.4 mcg
Choline26 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 65. The excerpt below is the record exactly as published.
Chocolate Caramels—2 cups brown sugar, 2 tablespoons molasses, 2 tablespoons butter, 44 cup milk, 4 squares chocolate, 1 teaspoon Blue Ribbon vanilla
Cook this with the app: pantry check, scaling, and the assistant.