Chocolate Caramels

Name: Chocolate Caramels
Ingredients: Two cups of sugar; one of molasses; one of milk; one spoonful of butter; one of flour; half a pound of bakers' chocolate

From La cuisine creole, 1885

Presented as published in 1885. 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

2684Calories

9 gProtein

665 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories2684 kcal

Protein8.8 g

Carbohydrates665 g

Fiber0 g

Sugars661 g

Total Fat20 g

Saturated Fat4.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol61 mg

Sodium221 mg

Potassium5223 mg

Calcium986 mg

Iron16 mg

Magnesium834 mg

Phosphorus360 mg

Zinc2.1 mg

Copper1.7 mg

Manganese5.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B62.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.9 mg

Folate13 mcg

Choline87 mg

Caffeine0 mg

Water290 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 96. The excerpt below is the record exactly as published.

CHOCOLATE CARAMELS. Two cups of sugar, one of molasses, one of milk, one spoonful of butter, one of flour, and half a pound of bakers' chocolat

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