vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mexican Caramels
From The Institute cook book, 1913
Serves 16
Recipe appears to be incomplete.
Presented as published in 1913. 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
No method was recorded for this recipe.
Nutrition per serving
227Calories
0 gProtein
39 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein0.5 g
Carbohydrates39 g
Fiber0 g
Sugars38 g
Total Fat8.2 g
Saturated Fat4.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0 g
Cholesterol24 mg
Sodium8.8 mg
Potassium41 mg
Calcium26 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 133. The excerpt below is the record exactly as published.
MEXICAN CARAMELS 2 cups granulated sugar 1 cup brown sugar 11/2 cups milk or cream
Cook this with the app: pantry check, scaling, and the assistant.