vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cake
From The New century cook book, 1899
Serves 10
Presented as published in 1899. 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
As published
This recipe was extracted from The New century cook book (1899), page 74. The excerpt below is the record exactly as published.
Cake. Three tablespoonfuls water, three cups brown sugar, three- fourths.cup butter, one teaspoonful vanilla, one pound chopped nuts if you like. Boil about seven minutes and stir until cold. Spread mixture between the layers. Do not chop nuts for the top. White Caramel Cake. One cup sugar, half cup of butter, half cup sweet milk, whites of four eggs thoroughly beaten, one and one-half cups New Century Cook Book. 151 flour, one teaspoon baking powder sifted in the flour, flavor with vanilla. This can be baked in three layers with caramel between, or in one square cake and covered thickly with the caramel. Two cups brown sugar, one cup sweet cream, one teaspoon of butter, one teaspoon vanilla. Cook one-half hour and stir all the time. If properly made it has the taste of mapie sugar. Mrs. E. C. Spinney. Blue Berry Cake. One tablespoon butter, three eggs, one cup sugar, one quart flour, three tablespoons baking powder, two tablespoons milk, one quart berries stirred in last. For tea or breakfast. Mrs. J. B. Gascoigne. Chocolate Cake. Three-fourths cup butter
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