Chocolate Caramels
From Purity flour cookbook, 1917
Presented as published in 1917. 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
920Calories
8 gProtein
212 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories920 kcal
Protein8 g
Carbohydrates212 g
Sugars212 g
Total Fat8.4 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium370 mg
Calcium302 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water215 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 82. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS Put 2 squares of Baker's chocolate in a granite pan over a slow fire When melted add Ij^jP "^^l^^^;;^; i CUP milk and 1 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.