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Burnt Sugar Cake
From The Portland Woman's Exchange Cook Book, 1913
Serves 12
Recipe by Mrs. R. B. Sinnott.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
524Calories
6 gProtein
101 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein6.1 g
Carbohydrates101 g
Fiber0.8 g
Sugars79 g
Total Fat20 g
Saturated Fat1.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol52 mg
Sodium143 mg
Potassium119 mg
Calcium94 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus126 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 72. The excerpt below is the record exactly as published.
Burnt Sugar Cake. V/i cups white sugar. Yi cup butter. 2 eggs, 1 cup water. 2% cups pastry flour. 3 teaspoons caramel. 1 teaspoon vanilla. 3 level teaspoons baking powder. Caramel. Put 1 cup brown sugar on stove and burn it black, cool a little and add 1 cup water; let it boil a few min- utes and cool. Bake in 2 square tins, and put together with filling as follows: 21/2 cups white sugar. Vi cup water. 1/2 cup Karo syrup. 11/2 cups walnuts and 2 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.