Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
| 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
- two pounds of new orleans brown sugar
- one-quarter pound of walter baker's chocolate
- one cup of rich cream
- six ounces of walter baker's chocolate
- half pounds of dark brown sugar
- quarter pound of butter
- half pint of cream
- three pounds of sugar -- one
- half pint of cream as rich as you can get
- one quart new orleans syrup
- one pound light brown sugar
- three cups shellbarks
- a tablespoonful of vanilla
- one cake of walter baker's chocolate
- one teacup of but- ter
- butter the size of an egg
Directions
Two pounds of New Orleans brown sugar, one-quarter pound of Walter Baker's chocolate, one cup of rich cream, butter the size of an egg. Boil the sugar and milk, and beat it hard (don't stir) all the time it is cooking. When it comes to a boil, then add the grated chocolate and let it boil five minutes, then take it off and add a tablespoonful of vanilla, beating it hard for five minutes. Pour it on buttered pans. Never stir it, but beat hard.
CARAMELS. (Ashby Recipe.)
Six ounces of Walter Baker's chocolate (not sweet), one and a half pounds of dark brown sugar, quarter pound of butter, half pint of cream. Vanilla to taste.
CARAMELS. (Very Fine.)
One cake of Walter Baker's chocolate, three pounds of sugar — one and a half of brown, one and a half of white —
270 CANDY.
half pint of cream as rich as you can get it, one teacup of but- ter. Flavor with vanilla. Cook about twenty minutes.
One quart New Orleans syrup, one pound light brown sugar, lump of butter, three cups shellbarks. Any nuts may be used.