vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 118. The excerpt below is the record exactly as published.
chocolate caramels. It is very nice when pulled. CHOCOLATE CARAMELS. One cupful molasses, one-half cup of sugar, one-third cup of milk, two and one-half squares of chocolate, butter size of a small egg
Cook this with the app: pantry check, scaling, and the assistant.