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Maple Caramels
From Kirmess cook book, 1907
Serves 5
Presented as published in 1907. 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
669Calories
7 gProtein
131 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein6.9 g
Carbohydrates131 g
Fiber0 g
Sugars119 g
Total Fat15 g
Saturated Fat8.4 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol48 mg
Sodium101 mg
Potassium700 mg
Calcium439 mg
Iron0.2 mg
Magnesium63 mg
Phosphorus214 mg
Zinc3.5 mg
Copper0 mg
Manganese5.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.6 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline38 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 198. The excerpt below is the record exactly as published.
MAPLE CARAMELS. Mrs. 0. L. Caffery. Break two pounds of maple sugar into a quart of milk, half cream if you have it
Cook this with the app: pantry check, scaling, and the assistant.