vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Some Good Chocolate Caramels
From The new Annie Dennis cook book, 1905
Serves 6
A dash of lemon or vanilla gives the caramels a dainty flavor.
Presented as published in 1905. 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
767Calories
2 gProtein
193 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories767 kcal
Protein1.8 g
Carbohydrates193 g
Fiber2 g
Sugars179 g
Total Fat16 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol44 mg
Sodium99 mg
Potassium367 mg
Calcium137 mg
Iron2.6 mg
Magnesium63 mg
Phosphorus106 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3 mcg
Choline4.3 mg
Caffeine4.5 mg
Water88 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 187. The excerpt below is the record exactly as published.
Some Good Chocolate Caramels One and a half cupfuls of grated chocolate, four c'upfuls of brown sugar, one and a half cupfuls of cold water, an egg-sized piece of butter, and two table- spoonfuls of acid vinegar
Cook this with the app: pantry check, scaling, and the assistant.