vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Caramel
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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 Kirmess cook book (1907), page 179. The excerpt below is the record exactly as published.
CARAMEL. One cup sugar, one-half cup milk, butter size of wal- nut, three-fourths cake grated chocolate, one teaspoon- ful vanilla, yolk of an egg. Heat until melted but donH boil. Let cool and beat into cake. BLACK CHOCOLATE CAKE. Mrs. M. B. Ricketts. One cup sugar, one cup milk, one cup chocolate, grated fine, yolk of two eggs, one large tablespoonful of butter, one and one-half cups of flour, two teaspoon- DESSERTS. 417 j fule baking powder. Melt chocolate with little milk, add butter while hot. When this cools add other ingre- dients. Put together with boiled icing. I DABK CHOCOLATE CAKE. Mrs. Wm. Jenvey, Hoboken. One cup dark brown sugar, one-half cup butter, two eggs, one-half cup sweet milk, two cups flour. Cream, one cup grated chocolate, one-half cup milk, two-thirds cup dark brown sugar, one egg, one teaspoonful vanil- l
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