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Chocolate Caramels

Name: Chocolate Caramels
Yield: 24 servings
Ingredients: Not quite half a pound of Baker's Chocolate; one pound and a half of brown sugar; a quarter of a pound of butter; a teacupful of cream; put in a table-spoonful of vaniUa just before taking it off the fire

From Virginia Cookery-book, 1884

Serves 24

Presented as published in 1884. 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

204Calories

2 gProtein

31 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories204 kcal

Protein1.6 g

Carbohydrates31 g

Fiber1.6 g

Sugars28 g

Total Fat12 g

Saturated Fat5 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol21 mg

Sodium13 mg

Potassium127 mg

Calcium40 mg

Iron1.8 mg

Magnesium34 mg

Phosphorus45 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate2.9 mcg

Choline5 mg

Caffeine7.6 mg

Water7.3 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 139. The excerpt below is the record exactly as published.

Chocolate Caramels. Not quite half a pound of Baker's Chocolate, one pound and a half of brown sugar, a quarter of a pound of butter, a teacupf ul of cream ; cook steadily for thirty Qiinutes after it begins to boil ; put in a table-spoonful of vaniUa just before taking it off the fire

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