Estimated Nutrition (whole recipe, rough)
Counts 9 of 14 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Sauce | not in our table | 0 |
| Meat | not in our table | 0 |
| Coffee | not in our table | 0 |
| Water | 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
- one third cup cream in sauce pan
- two squares chocolate
- half pound marshm allows
- one cup light brown sugar
- two cups molasses
- one half cup of milk
- one half cup butter
- two cups of light brown sugar
- one cup of molasses
- one quarter pound of chocolate
- one cup of english walnut meat
- three cups of brown sugar
- one cup of mo- lasses
- one half cup milk
- two pounds of sugar
- one cup thick cream
- two ounces of coffee
- two cups of granulated sugar
- one half cup of water
- two cups of new orleans molasses
- a small teaspoon of dry saleratns mashed fine
- a cupful of brown sugar
- a teaspoonful of baking digitized by google_ loo harvest festival soda
- one large cup brown sugar
- two tea- spoons of vanilla
- one cake of chocolate grated
- butter the size of an egg
Directions
Put one large cup brown sugar and one third cup cream in sauce pan. When boiling add two squares chocolate and piece of butter size a large egg. Just before pouring into pan to cool add half pound marshm allows.
CHOCOLATE CARAMELS. (MBS. B.)
One cup light brown sugar, two cups molasses, one half cup of milk, one half cup butter, half a cake of chocoate; when nearly done add a small teaspoon of dry saleratns mashed fine and two tea- spoons of vanilla. Boil until it is moderately hard when tried in cold water. Stir very often.
Digitized by
COOK BOOK. 91)
OHOOOLATE 0ABAMBL8 WITH NUTS.
Two cups of light brown sugar, one cup of molasses, one half cup of milk, one quarter pound of chocolate, butter the size of an egg. Boil twenty minutes, stirring constantly. Pour into buttered pans, into which have been put one cup of English walnut meat, and when partly cooled, cut into squares.
MISS V'S OABAMEIiS.
Three cups of brown sugar, one cup of mo- lasses, one half cup milk, one cake of chocolate grated, butter size of an egg. Stir all the time to make them sugary.
COFFEE OBBAM 0ARAMBL8.
Two pounds of sugar, one cup thick cream, butter size of an egg, extract from two ounces of coffee. Melt the sugar with as little water as possible Over the fire. When the sugar bubbles, pour in the cream very slowly, stirring all the time, then add butter and coffee, stirring constantly. As soon as it is brittle pour into buttered pans.
heolasseb tafft.
One cup of molasses, two cups of granulated sugar, butter size of an egg, one half cup of water. Boil until brittle, about twenty minutes or half an hour, and when cold fill out thin in pans.
molasses oandt.
Put into a large sauce pan a cupful of brown sugar, two cups of New Orleans molasses, and a tablespoon each of butter and vinegar. Mix them well and boil until it will harden when dropped in cold water. Then stir in a teaspoonful of baking
Digitized by
loo HARVEST FESTIVAL
soda, which will whiten it and turn it into a buttered tin to cool. When cool enough to handle pull until white and firm.