Honey Caramels
From Use and preparation of food, 1919
Honey candies are strong in flavor unless the honey is diluted with a flavorless sirup.
Presented as published in 1919. 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
254Calories
0 gProtein
1 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories254 kcal
Protein0 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.6 g
Total Fat27 g
Saturated Fat24 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.3 mg
Potassium7.6 mg
Calcium1.7 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K6.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 102. The excerpt below is the record exactly as published.
HONEY CARAMELS. (Honey candies are strong in flavor unless the honey is diluted with a flavor- less ^irup.) Sirup (honey or honey and light sirup). Chocolate, 1 square. 1 cup. Vanilla, i teaspoon. Vinegar, 1 tablespoon. Butter substitute, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.