Chocolate Caramels

Name: Chocolate Caramels
Ingredients: three ounces of chocolate; two cups of molasses; one cup of brown sugar; two tablespoons of butter; one third cup of milk; one teaspoon of vanilla

From Principles of cooking, 1914

Presented as published in 1914. 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

3283Calories

7 gProtein

767 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories3283 kcal

Protein7 g

Carbohydrates767 g

Fiber6 g

Sugars753 g

Total Fat52 g

Saturated Fat17 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol79 mg

Sodium361 mg

Potassium10572 mg

Calcium1691 mg

Iron40 mg

Magnesium1758 mg

Phosphorus476 mg

Zinc4.1 mg

Copper4.2 mg

Manganese11 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.5 mg

Vitamin K6.9 mcg

Vitamin B64.6 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7.1 mg

Folate2.2 mcg

Choline107 mg

Caffeine37 mg

Water227 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 33. The excerpt below is the record exactly as published.

Chocolate Caramels. — Melt three ounces of chocolate, add two cups of molasses, one cup of brown sugar, two tablespoons of butter, one third cup of milk and mix thoroughly. Boil to a hard ball. Remove from the fire, add one teaspoon. of vanilla

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