Chocolate Caramels
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 2 ingredients
Method
- Two cups of sugar, one of molasses, one of milk, one spoonful of butter, one of flour, and half a pound of bakers’ chocolate.
- Butter your saucepan, put in the sugar, molasses and milk, boil fifteen minutes;
- add butter and flour, stirred to a cream, and boil five minutes longer;
- then add the chocolate grated, and boil until quite thick.
- Butter tin flat pans, and pour in the mixture half an inch thick, and mark it in squares before it gets hard.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.