vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Caramel Cake
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
822Calories
20 gProtein
165 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories822 kcal
Protein20 g
Carbohydrates165 g
Fiber0 g
Sugars104 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol286 mg
Sodium250 mg
Potassium305 mg
Calcium198 mg
Iron5.9 mg
Magnesium38 mg
Phosphorus319 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.4 mg
Folate161 mcg
Choline231 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 83. The excerpt below is the record exactly as published.
CARAMEL CAKE Eggs, 6, Sugar, 2 cups, Flour, 21/2 cu^s. Milk, 1 cup, Baking-powder, 1 teaspoon, Vanilla, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.