vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free

Chocolate Caramels

Name: Chocolate Caramels
Yield: 20 servings
Ingredients: 2 Cups Honey; 1 Teaspoon Cinnamon or Vanilla; Yz Pound Cocoa; % Pound Pecan Nuts; 2 Pounds Sweet Almonds

From The bride's cook book, 1915

Serves 20

Presented as published in 1915. 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

468Calories

13 gProtein

46 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories468 kcal

Protein13 g

Carbohydrates46 g

Fiber10 g

Sugars30 g

Total Fat32 g

Saturated Fat3.3 g

Monounsaturated Fat19 g

Polyunsaturated Fat8.1 g

Omega-30 g

Cholesterol0 mg

Sodium4 mg

Potassium681 mg

Calcium145 mg

Iron3.9 mg

Magnesium191 mg

Phosphorus333 mg

Zinc2.7 mg

Copper1 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A0.3 mcg

Vitamin E12 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.1 mg

Folate27 mcg

Choline30 mg

Caffeine8.8 mg

Water8.5 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 100. The excerpt below is the record exactly as published.

CHOCOLATE CARAMELS 2 Cups Honey 1 Teaspoon Cinnamon or Vanilla Yz Pound Cocoa % Pound Pecan Nuts 2 Pounds Sweet Almonds

Cook this with the app: pantry check, scaling, and the assistant.