vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Caramels
From Mary Jane's cook book, 1916
Serves 24
Presented as published in 1916. 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
176Calories
2 gProtein
25 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein2.2 g
Carbohydrates25 g
Fiber0.7 g
Sugars21 g
Total Fat12 g
Saturated Fat2.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol21 mg
Sodium2.8 mg
Potassium103 mg
Calcium18 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus55 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0.2 mg
Water6.9 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 29. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. Sugar, 2y2 cups. Glucose, 4 heaping tablespoons. Cream, 1 cup. Chocolate, y2 cake. Butter, 14 pound. Vanilla, 1/2 teaspoon. Nut meats, i/2 pound
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