Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup sugar
- quarter cup molasses
- quarter cup butter
- quarter cup rich milk
- one teaspoonful of vanilla
- half cup of ground chocolate
- quarter pound baker's chocolate
- quarter pound butter
- one cup cream
- one pound sugar
- one cup molasses
- quarter teaspoon baking soda
- one cake of chocolate
- one table- spoon vanilla
Directions
One cup sugar, quarter cup molasses, quarter cup butter, quarter cup rich milk. Boil twelve minutes, hard, without stirring. After boiling, stir in one cake of chocolate, and add nuts, also one teaspoonful of vanilla. After adding chocolate, nuts and vanilla, stir briskly and cook about four minutes. Then turn out on a buttered plate and mark off in squares be- fore entirely cool. Instead of cake chocolate, half cup of ground chocolate, also walnuts, may be used.
Charlotte Workman. CHOCOLATE CARAMELS.
Quarter pound Baker's chocolate, quarter pound butter, one cup cream, one pound sugar, one cup molasses, one table- spoon vanilla, quarter teaspoon baking soda, eighth teaspoon cream tartar. Cut the chocolate and mix all the other ingre- dients together and boil rapidly for about half an hour. Add soda mixed with cream tartar. When done boiling, pour into buttered tins. When partly cool, turn out and cut into squares.
Evelyn R. I.utz.
230 LANDMARKS CLUB COOK BOOK.