Chocolate Caramels
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
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
3375Calories
13 gProtein
591 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories3375 kcal
Protein13 g
Carbohydrates591 g
Fiber16 g
Sugars557 g
Total Fat114 g
Saturated Fat66 g
Monounsaturated Fat30 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol139 mg
Sodium203 mg
Potassium6221 mg
Calcium880 mg
Iron34 mg
Magnesium1140 mg
Phosphorus637 mg
Zinc5.8 mg
Copper4 mg
Manganese8.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E1.2 mg
Vitamin K21 mcg
Vitamin B62.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate0 mcg
Choline44 mg
Caffeine98 mg
Water143 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 33. The excerpt below is the record exactly as published.
Chocolate Caramels, i. One cup sugar, one cup molasses, one gill cream, piece butter size of an egg^ quarter pound chocolate
Cook this with the app: pantry check, scaling, and the assistant.