vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Vanilla Chocolate Caramels

Name: Vanilla Chocolate Caramels
Yield: 24 servings
Ingredients: % cup of chocolate; 2 cups of molasses; % cup of milk; 2 cups of granulated sugar; piece of butter the size of an egg; tablespoon vanilla added when cooked

From San Rafael cook book, 1906, 1906

Serves 24

Presented as published in 1906. 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

164Calories

0 gProtein

39 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories164 kcal

Protein0.3 g

Carbohydrates39 g

Fiber0.2 g

Sugars39 g

Total Fat4.9 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol12 mg

Sodium13 mg

Potassium428 mg

Calcium65 mg

Iron1.5 mg

Magnesium72 mg

Phosphorus20 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.7 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline4.6 mg

Caffeine1.2 mg

Water12 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 93. The excerpt below is the record exactly as published.

VANILLA CHOCOLATE CARAMELS— Mrs. Bernhard Johnson, S. F. % cup of chocolate, 2 cups of molasses, % cup of milk, 2 cups of granulated sugar, piece of butter the size of an egg^ tablespoon vanilla added when cooked

Cook this with the app: pantry check, scaling, and the assistant.