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Chocolate Caramels
From The Monmouth Baptist ladies' cook book, 1907
Serves 24
Mrs. H. B. Smith
Presented as published in 1907. 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
167Calories
0 gProtein
34 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein0.3 g
Carbohydrates34 g
Fiber0.1 g
Sugars34 g
Total Fat3.8 g
Saturated Fat2.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol10 mg
Sodium2.9 mg
Potassium13 mg
Calcium6.9 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0 mg
Manganese0 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
Choline0 mg
Caffeine0.2 mg
Water16 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 130. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS. Mrs. H. B. Smith. Four cups granulated sugar, one of cold water, three tablespoons glucose. Boil until brittle, then add half cake chocolate (melted), one cup cream
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