vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From Dora's cook book, 1888
Serves 20
Presented as published in 1888. 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
196Calories
0 gProtein
50 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein0 g
Carbohydrates50 g
Fiber0 g
Sugars50 g
Total Fat4.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol13 mg
Sodium25 mg
Potassium972 mg
Calcium137 mg
Iron3.2 mg
Magnesium161 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline8.8 mg
Caffeine0.3 mg
Water15 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 81. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. Boil one quart of molasses, and when nearly done, add one-half cake of chocolate finely shaved and a piece of butter the size of an ege
Cook this with the app: pantry check, scaling, and the assistant.