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Chocolate Caramels
From The Landmarks club cook book, 1903
Serves 20
Presented as published in 1903. 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
214Calories
1 gProtein
37 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein1 g
Carbohydrates37 g
Fiber0.9 g
Sugars35 g
Total Fat12 g
Saturated Fat4.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol25 mg
Sodium29 mg
Potassium308 mg
Calcium48 mg
Iron1.8 mg
Magnesium60 mg
Phosphorus36 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.6 mcg
Choline4.8 mg
Caffeine4.5 mg
Water12 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 134. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. Quarter pound Baker’s chocolate, quarter pound butter, one cup cream, one pound sugar, one cup molasses, one table- spoon vanilla, quarter teaspoon baking soda, eighth teaspoon cream tartar
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