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Chocolate Caramels

Name: Chocolate Caramels
Yield: 24 servings
Ingredients: Half lb. Baker's chocolate; 3 lbs. sugar; half granulated; half brown; ^ lb. butter; 1 small cup milk

From The white ribbon cook book, 1894

Serves 24

Presented as published in 1894. 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

357Calories

2 gProtein

78 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories357 kcal

Protein1.7 g

Carbohydrates78 g

Fiber1.6 g

Sugars76 g

Total Fat9.3 g

Saturated Fat3.2 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol12 mg

Sodium9.9 mg

Potassium108 mg

Calcium31 mg

Iron1.7 mg

Magnesium33 mg

Phosphorus49 mg

Zinc1 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A3.2 mcg

Vitamin E0 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.7 mcg

Choline6.3 mg

Caffeine7.6 mg

Water10 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 105. The excerpt below is the record exactly as published.

Chocolate Caramels— Half lb. Baker's choco- late, 3 lbs. sugar, half granulated and half brown, the latter not too moist, ^ lb. butter, 1 small cup milk

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