vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Caramels
From The Toronto Cook Book, 1915
Serves 16
Presented as published in 1915. 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
147Calories
0 gProtein
26 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein0.3 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat5.3 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol15 mg
Sodium3.4 mg
Potassium18 mg
Calcium9.4 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine3 mg
Water16 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 34. The excerpt below is the record exactly as published.
Coffee Caramels Delicious coffee caramels can be made by boiling together two cups granulated sugar and half a cup of coffee, made strong and black, for five minutes. Add to it one cup cream
Cook this with the app: pantry check, scaling, and the assistant.