vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From The New century cook book, 1899
Serves 24
Mrs. M. P. Hatfield
Presented as published in 1899. 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
143Calories
0 gProtein
35 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein0.5 g
Carbohydrates35 g
Fiber0.3 g
Sugars34 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6.3 mg
Sodium17 mg
Potassium240 mg
Calcium39 mg
Iron0.9 mg
Magnesium42 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Choline3.2 mg
Caffeine0.8 mg
Water13 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The New century cook book (1899), page 145. The excerpt below is the record exactly as published.
Chocolate Caramels. Three pounds of brown sugar, one-half pound of butter, one cake Baker's chocolate, three gills of milk, one tablespoonful of vanilla. Miss Carrie Patterson. Chocolate Caramels. One cup grated chocolate, one cup molasses, two cups white sugar, two-thirds cup milk, butter half the size of an egg
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