Chocolate Caramels
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
3996Calories
11 gProtein
849 gCarbs
164 gFat
Full nutrition (34 nutrients)
Calories3996 kcal
Protein11 g
Carbohydrates849 g
Fiber16 g
Sugars817 g
Total Fat164 g
Saturated Fat42 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol283 mg
Sodium372 mg
Potassium11254 mg
Calcium1683 mg
Iron51 mg
Magnesium1956 mg
Phosphorus703 mg
Zinc6.6 mg
Copper5.7 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E1.2 mg
Vitamin K18 mcg
Vitamin B64.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8 mg
Folate2.2 mcg
Choline93 mg
Caffeine98 mg
Water170 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 79. The excerpt below is the record exactly as published.
Chocolate Caramels. — 2 cups molasses, 1 cup brown sugar, 1 cup cream or milk, Mj pound chocolate, piece of butter size of an egg
Cook this with the app: pantry check, scaling, and the assistant.