Caramel Cake
From The Germantown D. A. R. cook book, 1907
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 The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 4. The excerpt below is the record exactly as published.
CARAMEL CAKE One cup sugar, one-half cup butter (small) one- half cup milk, two cups flour, two eggs, two tea- spoonsfuls baking powder, salt. 23 FILLING Two cups brown sugar, one tablespoonful butter, one cup milk, one teaspoonful vanilla. Boil slowly until thick. Spread when nearly cold. BUTTER SCOTCH Three pounds brown sugar, one-quarter pound butter, one-half teaspoonful cream tartar, one tea- spoonful vanilla. Add enough water to dissolve the sugar. Boil without stirring until it will break. Add vanilla. CREAM CANDY Three cups sugar, one-half cup vinegar, one- quarter cup water. Boil until crisp in water, and pull, flavor with vanilla, lemon or strawberry. WALNUT WAFERS One-half pound brown sugar, one-half pound walnut meats slightly broken, three even teaspoons- fuls baking powder, two eggs, salt. Beat eggs, add sugar, salt, flour and meats. Drop in spoonsfuls on buttered pans. Bake brown. "Oh dainty and delicious food for the Gods." — Qroffut. Contributed by Emma V inter Jenkins CUSTARD CAKE One cup sugar, one cup flour, three eggs, two teaspoonsful baking powder
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