Chocolate Caramels
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
1559Calories
9 gProtein
372 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories1559 kcal
Protein9.2 g
Carbohydrates372 g
Fiber1.5 g
Sugars364 g
Total Fat9.2 g
Saturated Fat4.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium197 mg
Potassium2914 mg
Calcium649 mg
Iron9.1 mg
Magnesium467 mg
Phosphorus371 mg
Zinc1.9 mg
Copper1.1 mg
Manganese2.8 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B61.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate1.1 mcg
Choline66 mg
Caffeine3.4 mg
Water269 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 128. The excerpt below is the record exactly as published.
Chocolate Caramels. One cup of sugar ; one cup of milk ; half a cup of molasses ; two ounces of grated chocolate
Cook this with the app: pantry check, scaling, and the assistant.