Dinner
Chocolate caramels (No. 2)
Chocolate caramels (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil together two pounds of granulated sugar, a quarter of a pound of grated chocola.
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.
- Boil together two pounds of granulated sugar, a quarter of a pound of grated chocolate, a half pint of milk, a quarter of a pound of butter.
- Cook until a bit hardens when dropped into cold water, flavor with vanilla, pour into greased tins and mark into squares.
Historical transcription
Source method
- 1
Boil together two pounds of granulated sugar, a quarter of a pound of grated chocolate, a half pint of milk, a quarter of a pound of butter. Cook until a bit hardens when dropped into cold water, flavor with vanilla, pour into greased tins and mark into squares.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.