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Nut Caramels (Caramels aux Noisettes)
From The Swedish, French, American cook book, 1918
Serves 3
Cut into desired shapes before it cools.
Presented as published in 1918. 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
621Calories
0 gProtein
159 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories621 kcal
Protein0.5 g
Carbohydrates159 g
Fiber0.2 g
Sugars156 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.3 mg
Sodium17 mg
Potassium82 mg
Calcium15 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline3.8 mg
Caffeine0 mg
Alcohol0.8 g
Water142 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 630. The excerpt below is the record exactly as published.
Nut Caramels ( Caramels aux Noisettes ) Put one pound confectionery sugar with one cup cold water and two tablespoons caramel in a saucepan on the stove; cook until it ropes, then add two drops lemon juice and half tablespoon brandy
Cook this with the app: pantry check, scaling, and the assistant.