vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vanilla Caramels
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 24
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
83Calories
0 gProtein
17 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories83 kcal
Protein0.1 g
Carbohydrates17 g
Fiber0 g
Sugars17 g
Total Fat1.8 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol5 mg
Sodium1.4 mg
Potassium5.7 mg
Calcium3.5 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 24 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.
Vanilla Caramels. — Two cups of sugar. one-half cup of water, one fourth cup of vinegar; boil until it will harden when dropped in water, then add one-half cup of cream and two teaspoonfuls of vanilla
Cook this with the app: pantry check, scaling, and the assistant.