Chocolate Caramels
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 144. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. One pint of new milk, quarter of a pound of grated chocolate, and one cup and a half of white sugar
Cook this with the app: pantry check, scaling, and the assistant.