Maple Caramels

Name: Maple Caramels
Ingredients: One pound sugar; one-half pound maple sugar; one-half pint rich cream; two tablespoons butter; one-fourth teaspoon cream of tartar

From Council cook book, 1908

Presented as published in 1908. 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

3143Calories

5 gProtein

613 gCarbs

107 gFat

Full nutrition (33 nutrients)

Calories3143 kcal

Protein4.8 g

Carbohydrates613 g

Fiber0 g

Sugars590 g

Total Fat107 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol304 mg

Sodium83 mg

Potassium923 mg

Calcium383 mg

Iron0.5 mg

Magnesium63 mg

Phosphorus143 mg

Zinc3.9 mg

Copper0.1 mg

Manganese6.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.9 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline3.6 mg

Caffeine0 mg

Water214 g

As published

This recipe was extracted from Council cook book (1908), page 57. The excerpt below is the record exactly as published.

Maple Caramels. One pound sugar, one-half pound maple sugar, one-half pint rich cream. Heat slowly, and when it begins to boil, add two tablespoons butter and one- fourth teaspoon cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.