vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Caramel Cake
From Dora's cook book, 1888
Serves 7
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 63. The excerpt below is the record exactly as published.
CARAMEL CAKE, One and one-half cups sugar, three-fourths cup butter, half cup milk, two and a-fourth cups flour, three eggs, one and a-half heaping teaspoons baking powder. Bake in jelly tins. Make caramel as follows: Butter size of an egg, one pint brown sugar, one-half cup milk or water, one-half cake chocolate; boil twenty minutes (or until thick enough), and pour over cakes while warm, piling the layers one upon the other. Frosting for top of cake: Whites of two eggs, one and a-half cup sugar, one tea- spoon vanilla, and three Reape teaspoons & grated choco- lat
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