Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Pea | 1/2 cup (72g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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
- 2 cups molasses
- 7 tablespoons grated chocolate
- 2 cups water
- cream also soda the size of a pea
Directions
2 cups molasses, i cup sugar, i tablespoon butter, I tablespoon vinegar, i teaspoon soda.
MRvS. EUROTAvS MORTON. CHOCOLATE CARAMELS.
I cup rich sweet cream, i cup brown sugar, i cup white sugar, 7 tablespoons grated chocolate, i table- spoon corn starch stirred into the cream also soda the size of a pea. i tablespoon butter. Boil all these ingredients together except the chocolate and yi of the cream, stirring often to keep from burning. Boil half hour. Mix chocolate with cream adding little water if necessary. Draw the sauce pan to the back of the stove and stir well wliile adding the chocolate and cream, then let all cook together for fifteen min- utes or until it makes a hard glossy coat on the spoon. Pour into buttered tins and cut into squares.
MRS. GEO. BARNES. MOLASSES TAFFY.
% cup molasses, i cup white sugar, i tablespoon vinegar, 2 cups water. Butter size of an ^gg.
MRS. GEO. BELDEN.