vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From Mrs. Lincoln's Boston cook book, 1884
Serves 16
Presented as published in 1884. 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
127Calories
1 gProtein
26 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein0.6 g
Carbohydrates26 g
Fiber0.5 g
Sugars25 g
Total Fat3.2 g
Saturated Fat1.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.4 mg
Sodium12 mg
Potassium354 mg
Calcium56 mg
Iron1.5 mg
Magnesium61 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.6 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline4.1 mg
Caffeine3 mg
Water11 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 228. The excerpt below is the record exactly as published.
Chocolate Caramels. One cup of molasses,, half a cup of sugar,, one quarter of a pound of chocolate^ cut fine, half a cup of mMk^ and one heaping tahlespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.