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Chocolate Caramels
From San Rafael cook book, 1906, 1906
Serves 24
Presented as published in 1906. 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
108Calories
0 gProtein
20 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein0.5 g
Carbohydrates20 g
Fiber0.7 g
Sugars19 g
Total Fat3.4 g
Saturated Fat1.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.1 mg
Sodium7.5 mg
Potassium255 mg
Calcium34 mg
Iron1.4 mg
Magnesium47 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline1.8 mg
Caffeine4.1 mg
Water3.2 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 93. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS— Miss Mary Dollar. 1 cup of molasses, i^ cup of white sugar, % pound of chocolate, 1 lieaplng tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.