Chocolate Caramels
From Dainty dinners and dishes for Jewish families, 1907
Coffee caramels are made by using coffee essence and cream (about 1 gill) instead of the grated chocolate.
Presented as published in 1907. 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
6124Calories
46 gProtein
1430 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories6124 kcal
Protein46 g
Carbohydrates1430 g
Fiber47 g
Sugars1147 g
Total Fat51 g
Saturated Fat14 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol96 mg
Sodium1481 mg
Potassium4746 mg
Calcium744 mg
Iron41 mg
Magnesium1232 mg
Phosphorus2603 mg
Zinc14 mg
Copper9.4 mg
Manganese7.1 mg
Vitamin D2.3 mcg
Vitamin C3.6 mg
Vitamin A78 mcg
Vitamin E0.5 mg
Vitamin K9.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)6.4 mg
Folate38 mcg
Choline72 mg
Caffeine109 mg
Water793 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 77. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. 4 lb. grated chocolate. 1 breakfastcupful brown sugar. | breakfastcupful milk. 2 tablespoonsf id treacle. 1 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.