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Chocolate Caramels
From The complete cook book, 1900
Serves 24
Wrap each caramel neatly in a square of waxed paper.
Presented as published in 1900. 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
106Calories
1 gProtein
21 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein0.7 g
Carbohydrates21 g
Fiber0.8 g
Sugars19 g
Total Fat4.3 g
Saturated Fat1.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.3 mg
Sodium9 mg
Potassium254 mg
Calcium41 mg
Iron1.5 mg
Magnesium50 mg
Phosphorus24 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.4 mcg
Choline4.2 mg
Caffeine3.8 mg
Water3.7 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 144. The excerpt below is the record exactly as published.
CHOCOLATE CAEAMELS. One cup of molasses, one cup of brown sugar, one- half cup of rich milk, one-quarter cup of butter, one- quarter pound of unsweetened chocolate, one teaspoon- ful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.