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Chocolate Caramels, No. 2
From Around-the-world cook book, 1913
Serves 24
Presented as published in 1913. 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
115Calories
1 gProtein
21 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein0.7 g
Carbohydrates21 g
Fiber0.8 g
Sugars19 g
Total Fat4.4 g
Saturated Fat1.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.6 mg
Sodium7.1 mg
Potassium75 mg
Calcium22 mg
Iron1 mg
Magnesium18 mg
Phosphorus20 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline2.6 mg
Caffeine3.8 mg
Water3 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 90. The excerpt below is the record exactly as published.
CHOCOLATE CARAMELS, NO. 2 Brown sugar, 1 pound, Grated, unsweetened chocolate, 4 ounces, Thick molassses, 1 teaspoon. Butter, 2 ounces, Sweet milk, % cup. Vanilla extract, 20 drops
Cook this with the app: pantry check, scaling, and the assistant.