Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- 1 cup su
- 1 cup molasses
- 2 cups sugar
- 1 cup milk
- 1 teaspoon vanilla
- 10 ounces baker's chocolate
- 1 pint thick cream
Directions
"Dainty Dishes."
Dissolve 1 cup su.gar in a little water and boil until it threads. Set aside to cool slightly. Take fresh double violets, dip them in the syrup, and then sprinkle with confectioner's sugar. Lay away in dry su.gar. Rose petals and tender crisp mint leaves are done the same way. These make pretty garnishes for fancy desserts.
Boil the syrup to the crack, color and flavor as desired, pour on to buttered platters, pull or work when cold enough, lastly roll out very thin with a buttered roller. Break into shapeless pieces.
CHOCOLATE CARAMELS, No. L
Miss Pearl Essex.
1 cup molasses, 2 cups sugar, 1 cup milk, \ cake Baker's choco- late.
Boil twenty minutes, take off stove, add 1 teaspoon vanilla, and turn into buttered tins. When cold enough, cut into squares.
CHOCOLATE CARAMELS, No. 2.
Put li pounds granulated sugar in a saucepan, add 10 ounces Baker's chocolate, 1 pint thick cream, \ pint raspberry syrup, and 1 teaspoon vanilla, mix well and boil, constantly stirring until the syrup reaches the hard ball. Pour into buttered pans, and when cool enough cut into squares.
252 OLD COUNTRY RECIPES AND NEW.