vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Caramels
From Mary Jane's cook book, 1916
Serves 24
To make chocolate caramels, add 2 squares of unsweetened chocolate to the above ingredients. Nuts, marshmallows, raisins or figs may also be added. Sister Anne.
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
103Calories
0 gProtein
18 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories103 kcal
Protein0.3 g
Carbohydrates18 g
Fiber0.1 g
Sugars17 g
Total Fat3.7 g
Saturated Fat2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium2.2 mg
Potassium10 mg
Calcium6.2 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus5.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water5.8 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 28. The excerpt below is the record exactly as published.
CREAM CARAMELS. Sugar, 2 cups. Glucose, y2 cup. Heavy cream, 1 cup. Vanilla, 1 teaspoon. Salt, a pinch.
Cook this with the app: pantry check, scaling, and the assistant.