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Caramel Cake

Name: Caramel Cake
Yield: 5 servings
Ingredients: One and a half cups sugar; three-fourths cup butter; half cup milk; two and a fourth cups flour; three eggs; one and a half heap- ing tea-spoons baking-powder; a small tea-spoon soda; two tea-spoons cream tartar; Butter size of an egg; pint brown sugar; half cup milk or water; half cake chocolate

From Buckeye cookery, 1892

Serves 5

Recipe attributed to Mrs. Ella Snider, Minneapolis, Minn.

Presented as published in 1892. 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 Buckeye cookery (1892), page 45. The excerpt below is the record exactly as published.

CARAMEL CAKE. , One and a half cups sugar, three-fourths cup butter, half cup _ milk, two and a fourth cups flour, three eggs, one and a half heap- ing tea-spoons baking-powder, or a small tea-spoon soda, and two _ tea-spoons cream tartar; bake in jelly-tins. Make caramel as fol ws: Butter size of an egg, pint brown sugar, half cup milk or eee, Bee Reh naire CAKES. oe oy CSN ge _ water, half cake chocolate

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