vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Caramels No. 1
From The art of German cooking and baking, 1922
Serves 3
Presented as published in 1922. 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
650Calories
3 gProtein
154 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein3.1 g
Carbohydrates154 g
Fiber0.4 g
Sugars152 g
Total Fat8.5 g
Saturated Fat2.6 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol20 mg
Sodium38 mg
Potassium165 mg
Calcium106 mg
Iron0.4 mg
Magnesium23 mg
Phosphorus102 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.6 mcg
Choline15 mg
Caffeine2 mg
Water76 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 159. The excerpt below is the record exactly as published.
% cup of grated, sweet chocolate Preparation: Mix the molasses, sugar, milk and butter and cook 7 minutes, add the chocolate and cook 7 minutes more, then add the other ingredients. Pour into a buttered pan and when cold, cut into squares. No. 4— BUTTER SCOTCH. 1 cup of corn-syrup % lb. of butter 2 cups of sugar 1 tbsp. of vinegar % cup of water 1 tbsp. of vanilla Preparation: Boil the syrup, sugar, water and butter un- til it hardens when testing in cold water. Add the vinegar and vanilla and pour into a buttered pan. When cold, cut into squares. —334— No. 5— LEMON CANDY. 1 lb. of sugar 1/3 tsp. of tartaric essence % pt. of water 1/3 tsp. of lemon extract 1 tsp. of cream of tartar Preparation: Mix the sugar, water and cream of tartar and boil until it cracks and breaks when tried in cold water. Pour into a deep buttered dish and when cool, mix in the tar- taric essence and lemon extract, and shape into any desired form. '- — No. 6— CHOCOLATE CARAMELS No. 1. 2 cups of sugar 1 cup of milk 1 cup of syrup 1 tbsp. of butter % cup of grated, sweet 1 tbsp. of vanilla
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