Chocolate Caramels
From Domestic science (Clark, Cornell home economics), 1911
Take 1 lb. English walnuts, break in pieces and blanch, and chop 1 lb. of almonds.
Presented as published in 1911. 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
2844Calories
4 gProtein
717 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories2844 kcal
Protein4.3 g
Carbohydrates717 g
Fiber0 g
Sugars715 g
Total Fat32 g
Saturated Fat2.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium357 mg
Potassium10160 mg
Calcium1696 mg
Iron33 mg
Magnesium1639 mg
Phosphorus344 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)6.6 mg
Folate2.2 mcg
Choline115 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 94. The excerpt below is the record exactly as published.
Chocolate Caramels. 2^ tbsp. butter, 2 c. molasses, 1 c. brown sugar, ^ c. mUk, 3 squares chocolate, and 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.