Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Brandy | 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 pound of granulated sugar
- one pound of raisins
- one pound of currants
- three pounds of greenings
- six pounds of light brown sugar
- one pound of butter
- one pound of chocolate
- one pint of cream
- one pint of milk
- one teaspoonful of cream of tartar
- one pint of fresh milk
- three ounces of chocolate
- two pounds of granulated sugar
- one cup of milk
- a pound of citron
- a pound of almonds blanched
- a teaspoonful of cloves
- a pound of butter melted
- a cup of brandy
- a teaspoonful of cream of tartar
- a pint of cream
- a pound of chocolate
- a teaspoonful of vanilla
- eight oranges
- three heaping teaspoonfuls of powdered cinnamon
- one large cup of granulated sugar
Directions
One pound of granulated sugar, one pound of raisins, one pound of currants, half a pound of citron, half a dozen lemons, grated rind and juice, the pulp of eight oranges, the grated rind of three, half a pound of almonds blanched and chopped, three pounds of greenings, after they are pared, cored and chopped fine, three heaping teaspoonfuls of powdered cinnamon, an even teaspoonful of allspice, a quarter of a teaspoonful of cloves, an even teaspoonful of salt, three-quarters of a pound of butter melted, a cup and a half of sherry and a cup of brandy. Seed the raisins and soak them with the currants in just water enough to cover, stew until tender, and add when cold with the water to the other ingredients. Mix thoroughly, stirring in the melted butter at the last. Let it stand for several days. The brandy and wine may be omitted and more lemons and oranges used to flavor it. At each baking it is well to add a little sugar and chopped apple. This will keep all winter or longer in a cool place, if the brandy and wine are not omitted.
CHOCOLATE CARAMELS--No. 1.
Six pounds of light brown sugar, one pound of butter, one pound of chocolate, one pint of cream, one pint of milk, paraffine as large as a walnut, one teaspoonful of cream of tartar. Flavor with vanilla. Put all the ingredients together and boil until it is brittle in water; flavor and pour into buttered tins and mark in squares before it is quite cold.
CHOCOLATE CARAMELS.--No. 2.
One pint of fresh milk, three ounces of chocolate, grated, two pounds of granulated sugar, half a teaspoonful of cream of tartar. Stir until melted, then add half a pint of cream, cook until the mixture is brittle in ice water, then turn into a pan well greased and mark in squares when almost cold.
CHOCOLATE CARAMELS.--No. 3.
A quarter of a pound of chocolate, grated, one large cup of granulated sugar, one cup of milk and a heaping tablespoonful of butter, a quarter of a teaspoonful of cream of tartar. Boil all together, stirring all the time, until the syrup hardens in cold water, and just before taking from the fire add a teaspoonful of vanilla. Beat the syrup as soon as removed from the fire, and keep it up until it is too stiff to beat any longer--if it is beaten a minute and a half it will do well. Turn out of the saucepan into a greased pan and before it is quite cold cut in squares.