vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Smith College Caramels
From Boston Cooking-School cook book, 1896
Serves 24
Presented as published in 1896. 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
105Calories
1 gProtein
21 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein0.8 g
Carbohydrates21 g
Fiber0.7 g
Sugars19 g
Total Fat3.3 g
Saturated Fat1.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.3 mg
Sodium8.8 mg
Potassium92 mg
Calcium29 mg
Iron0.9 mg
Magnesium20 mg
Phosphorus23 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline3.5 mg
Caffeine3.3 mg
Water5.4 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 303. The excerpt below is the record exactly as published.
SMITH COLLEGE CARAMELS 21% tablespoons butter ¥ cup milk 2 cups brown sugar 4 squares unsweetened 2 tablespoons molasses chocolate 1 teaspoon vanilla Melt butter in pan, add sugar, molasses, and milk. Bring to boiling point, add chocolate, and stir constantly until chocolate is melted. Boil to 244° F. or until mixture forms firm ball when tried in cold water. Add vanilla, turn into buttered tin, cool slightly, and cut in squares. NUTS AND CONFECTIONS pie! CHAPIN CHOCOLATE CARAMELS 3 tablespoons butter 1 cup molasses 34 cup cream 4 squares unsweetened chocolate
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