Dessert
Sultana Caramels
Farmer’s period recipe for Sultana Caramels, faithfully transcribed from the public-domain edition.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 cups sugar
- ½ cup milk
- ¼ cup molasses
- ¼ cup butter
- 2 squares chocolate
- 1 teaspoon vanilla
- ½ cup English walnut or hickory nut meat, cut in pieces
- 2 tablespoons Sultana raisins
Historical transcription
Source method
- 1
Put butter into a saucepan; when melted, add sugar, milk, and molasses. Heat to boiling-point, and boil seven minutes. Add chocolate, and stir until chocolate is melted; then boil seven minutes longer. Remove from fire, beat until creamy, add nuts, raisins, and vanilla, and pour at once into a buttered tin. Cool slightly, and mark in squares. The nut meats and raisins may be omitted.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.