Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- one cup chocolate
- one cup molasses
- one cup brown sugar
- one pint milk
- three pounds white sugar
- two teaspoons lemon
- one cup grated chocolate
- half cups pulverized
- half cup cold water
- two cups sugar
- one-half cup water
- three tablespoons of vinegar
- two tablespoons corn starch
- two ounces grated chocolate mixed
- a piece of butter the size of an egg
- one-half cnp sweet milk
- one cocoanut grated fine
- four small eggs to a high
- two eggs
- two tea- cups powdered sugar
- butter the size of an egg
Directions
One cup chocolate, one cup molasses, one cup brown sugar, one-half cnp sweet milk. Boil twenty minutes, when nearly done add a piece of butter the size of an egg.
Candies, Frosting, &c.
COCOANUT CARAMELS. One pint milk, butter size of an egg, one cocoanut grated fine, or dessicated cocoanut may be used, three pounds white sugar, two teaspoons lemon, boil slowly until stiff (some then beat to a cream), pour into shallow pans, and when partly cold cut in squares.
CHOCOLATE CARAMELS. One cup grated chocolate, four of sugar, two of molasses, two of milk, butter size of an egg, pinch of soda and flour; boil half an hour with quick fire, stirring to keep from burn- ing, pour in pans and mark in squares when nearly cold.
CHOCOLATE DROPS. Two and a half cups pulverized or granulated sugar, one- half cup cold water, boil four minutes and beat till cold enough to make into little balls, take half a cake of chocolate, cut off fine and set where it will melt, and when balls are cool enough, roll in the chocolate. This makes eighty. Or while making into balls, mold over almond meats, roll in coarse sugar, and you have delicious " cream almonds."
CREAM CANDY. — Mrs. Kimball Two cups sugar, one-half cup water, three tablespoons of vinegar, butter size of a hickory nut. Cook without skim- ming.
Beat the whites of four small eggs to a high, firm froth, stir into it half a pound pulverized sugar, flavor with essence lemon or rose, continue to beat until very light, then drop half the size of an egg, and a little more than an inch apart, on well buttered letter paper; lay the paper on a half -inch board and place in a hot oven, watch, and as soon as they begin to look yellowish take them out; or, beat to a stiff froth the whites of two eggs, stirring into them very gradually two tea- cups powdered sugar and two tablespoons corn starch; bake on buttered tins fifteen minutes in a warm oven, or until slightly brown. Chocolate puffs are made by adding two ounces grated chocolate mixed with the corn starch.
Candies, Frosting, &c.