Caramel Cake

Name: Caramel Cake
Ingredients: % tb butter; 2 cups sugar; 8 eggs; 3 cups flour; 314 cups brown sugar; % cup milk; piece of butter the size of egg

From The housewife's aid, 1950

Presented as published in 1950. 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

6288Calories

96 gProtein

1401 gCarbs

146 gFat

Full nutrition (34 nutrients)

Calories6288 kcal

Protein96 g

Carbohydrates1401 g

Fiber0 g

Sugars1102 g

Total Fat146 g

Saturated Fat15 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.8 g

Omega-30.2 g

Cholesterol1783 mg

Sodium838 mg

Potassium2228 mg

Calcium1060 mg

Iron33 mg

Magnesium230 mg

Phosphorus1373 mg

Zinc8.7 mg

Copper1.2 mg

Manganese3.4 mg

Vitamin D9.2 mcg

Vitamin C0 mg

Vitamin A679 mcg

Vitamin E4.3 mg

Vitamin K1.2 mcg

Vitamin B61.3 mg

Vitamin B124.2 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)3.7 mg

Niacin (B3)27 mg

Folate797 mcg

Choline1214 mg

Caffeine0 mg

Water480 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 21. The excerpt below is the record exactly as published.

CARAMEL CAKE % tb butter, 2 cups sugar, 8 eggs, 3 cups flour. Filling.—314 cups brown sugar, % cup milk, piece of butter the size of egg

Cook this with the app: pantry check, scaling, and the assistant.