vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Soft Caramels
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 16
Presented as published in 1901. 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
48Calories
1 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein0.8 g
Carbohydrates10 g
Fiber0 g
Sugars6.3 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium9.3 mg
Potassium8.9 mg
Calcium3.6 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.9 mcg
Choline18 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 72. The excerpt below is the record exactly as published.
Soft Caramels. — Make either with or without nuts. Wliites of two eggs beaten stiff, half cup of corn starch, eight table- spoonfuls of pulverized suga
Cook this with the app: pantry check, scaling, and the assistant.