Cream Caramels
From Delicate dishes, 1896
Presented as published in 1896. 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
1682Calories
3 gProtein
427 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1682 kcal
Protein2.8 g
Carbohydrates427 g
Fiber0 g
Sugars390 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium144 mg
Potassium1372 mg
Calcium388 mg
Iron4.9 mg
Magnesium99 mg
Phosphorus132 mg
Zinc0.4 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate49 mcg
Choline9.3 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from Delicate dishes (1896), page 52. The excerpt below is the record exactly as published.
CREAM CARAMELS. Two cups of light brown sugar, ^ cup of sweet cream.
Cook this with the app: pantry check, scaling, and the assistant.