vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From San Rafael cook book, 1906, 1906
Serves 12
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
280Calories
1 gProtein
57 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein0.9 g
Carbohydrates57 g
Fiber1.3 g
Sugars55 g
Total Fat6.9 g
Saturated Fat3.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol4.1 mg
Sodium15 mg
Potassium509 mg
Calcium68 mg
Iron2.8 mg
Magnesium94 mg
Phosphorus48 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline3.7 mg
Caffeine8.1 mg
Water6.4 g
Estimated from matched ingredients across 12 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.