vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From Cooking for profit, 1886
Serves 16
Mark in little square blocks when set.
Presented as published in 1886. 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
124Calories
0 gProtein
31 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein0.3 g
Carbohydrates31 g
Fiber0.1 g
Sugars30 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.1 mg
Sodium5.9 mg
Potassium20 mg
Calcium10 mg
Iron0.1 mg
Magnesium3.3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline1.4 mg
Caffeine0.2 mg
Water8.1 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 124. The excerpt below is the record exactly as published.
Chocolate Caramels. 1 pound sugar — either brown or white will do. 1 ounce butter. Half cup milk. 2 ounces grated chocolate. Vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.