Chocolate Caramels
From Raleigh recipe book, 1925
Presented as published in 1925. 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
4832Calories
20 gProtein
1040 gCarbs
171 gFat
Full nutrition (34 nutrients)
Calories4832 kcal
Protein20 g
Carbohydrates1040 g
Fiber16 g
Sugars1000 g
Total Fat171 g
Saturated Fat46 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.7 g
Omega-30.2 g
Cholesterol313 mg
Sodium412 mg
Potassium2861 mg
Calcium1196 mg
Iron25 mg
Magnesium444 mg
Phosphorus771 mg
Zinc5.9 mg
Copper2.8 mg
Manganese3.8 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E1.3 mg
Vitamin K18 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate9.1 mcg
Choline64 mg
Caffeine98 mg
Water249 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 33. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS 2 lbs brown sugar 1 cup milk 1 cake or i/o lb chocolate 14 lb butter
Cook this with the app: pantry check, scaling, and the assistant.