Chocolate Caramels
From Delicate dishes, 1896
Recipe by Mrs. E. a. S. Clark.
Presented as published in 1896. 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
As published
This recipe was extracted from Delicate dishes (1896), page 51. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. One and a half pounds of sugar, i teaspoonful of vanilla, J^ pound "Baker's" chocolate, i^ pound butter, i cup cream
Cook this with the app: pantry check, scaling, and the assistant.