Caramel Cake

Ingredients

• Cupful Snowdrift
• 3 Eggs
• Cupfuls Flour
• 2 Cupfuls Sugar
• 1 Cupful Water
• 4 Teaspoonfuls Baking Powder
• 1 Teaspoonful Vanilla

Method

1. 1

   Put three tablespoonfuls of sugar into an iron pan and stand it over a hot fire until it melts and burns, then add three tablespoonfuls of water; bring it to a boil and turn it into a cup; fill the cup with water for the cake.

2. 2

   Beat the Snowdrift to a cream, add the sugar and then the yolks of the eggs.

3. 3

   When very light, add the water with the caramel and flour that has been sifted with the baking powder, alternately; fold in the well beaten whites and bake in three layers.

4. 4

   Put together with nut filling.

Nutrition per serving

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 13. The excerpt below is the record exactly as published.

4 Teaspoonfuls Baking Powder i H Cupf uls Milk 1 Teaspoonful Salt the flour and sift. Rub in quickly the Snowdrift, add gradually the milk. The dough must be moist but not wet. Roll into a sheet a half inch thick, cut into biscuits, place in a greased pan so that they cannot touch each other; brush the tops with milk and bake in a quick oven. SOUR MILK BISCUITS 1 Quart Flour 2 Tablespoonfuls Snowdrift 1 Teaspoonful Bicarbon- ate of Soda 4 Cupf uls Thick Sour Milk or Buttermilk 1 Teaspoonful Salt Rub the Snowdrift into the flour and add the salt. Dissolve the soda in a table- spoonful of water, add it to the sour milk and stir this into the flour. Do not add it all if it makes the mixture too wet. Knead quickly, roll out on a baking board, cut into biscuits and bake in a quick oven twenty minutes. SNOWDRIFT makes delicious BISCUIT 30 ENGLISH MUFFINS 1 Pint Milk Scald the milk, add the Snowdrift and 2 Tablespoonfuls Snowdrift salt and when lukewarm add the yeast, Pints Flour 1 Yeast Cake 1 Teaspoonful Salt moistened, and the flour. Beat thor- oughly, cover and stand in a warm place three and a half hours. Put spoonfuls of this mixture into greased muffin rings on a greased griddle. When baked slightly on one side, turn with a cake turner, ring and all, and bake carefully on the other side. TOASTED MUFFINS English Muffins are best toasted. Pull them apart ; do not cut them. Toast the pulled side down over a clear fire. Butter and serve. MUFFINS ^ Cupfuls Flour 1 Tablespoonful Snowdrift 4 Teaspoonfuls Baking Powder 1 Cupful Milk 2 Eggs Yz Teaspoonful Salt Separate the eggs, beat the yolks, add the milk, the Snowdrift, melted, the salt and then beat in the flour that has been sifted with the baking powder. Fold in the well beaten whites and bake in twelve greased gem pans. This recipe will answer for whole wheat, corn and rye muffins, using the same pro- portions, simply changing the flour. WAFFLES 1 Quart Flour 3 Eggs Pints Milk 2 Tablespoonfuls Snowdrift 4 Teaspoonfuls Baking Powder 1 Teaspoonful Salt Add the baking powder and salt to the flour and sift it; rub in thoroughly the Snowdrift. Separate the eggs; add the milk to the yolks; beat this into the flour, fold in the well beaten whites and bake. SNOWDRIFT is endorsed by physicians 31 POP OVERS 1 Cupful Flour 1 Cupful Milk 2 Eggs 1 Teaspoonful Snowdrift 1 Teaspoonful Salt Beat the eggs without separating until light; add the milk, and then add this slowly to the flour, beating all the while. Grease gem pans with the Snowdrift, make them very hot; fill with the mix- ture and bake in a hot oven thirty-five or forty minutes. OLD-FASHIONED SALLY LUNN 2 Eggs 1 Cupful Milk 1 Tablespoonful Snowdrift 1/6 Cupf uls Flour 1 Tablespoonful Sugar 2 Teaspoonfuls Baking Powder ^ Teaspoonful Salt Separate the eggs, beat the yolks; add the sugar, Snowdrift, milk, salt and flour. Beat thoroughly, then add the baking powder and beat again. Fold in the well beaten whites and bake in three greased pie dishes; the mixture should be not more than a half inch thick in each dish. As soon as they are done, butter them, pile one on top of the other and send to the table. CRULLERS 2 Eggs 1 Cupful Sugar 1 Tablespoonful Snowdrift 1 Cupful Milk 2 Cupfuls Flour 1 Teaspoonful Baking Powder Nutmeg Flour Beat the eggs until light, add sugar, melted Snowdrift and milk; mix and add about two cups of flour and one teaspoonful baking powder, sifted to- gether; beat well; add grated nutmeg and sufficient flour to make a soft dough; knead lightly; roll out, cut and fry in deep hot Snowdrift. Dust with powdered sugar. ALL MEASUREMENTS are LEVEL 32 CAKES RULES FOR CAKE MAKING Always sift the flour before measuring, and unless otherwise directed sift it after adding the baking powder. Beat the Snowdrift to a cream, adding gradually the sugar. Always fold in the whites of the eggs the last thing. Always separate the eggs unless otherwise directed. Grease the cake pans with Snowdrift, and line the bottoms with manila paper brushed with Snowdrift. Rich cakes, as pound and fruit cake, should have the sides of the pan also lined with greased paper. When liquid is used, add the liquid and the flour alternately. Layer cakes should be baked in a quick oven from twenty to twenty-five minutes; loaf cakes in a slower oven from three- quarters to an hour. Cakes should be turned from the pan very soon after they are taken from the oven. Cool them upside down on a cloth or sieve. CARAMEL CAKE Cupful Snowdrift Put three tablespoonfuls of sugar into an 3 Eggs iron pan and stand it over a hot fire until Cupfuls Flour it melts and burns, then add three table- 2 Cupfuls Sugar spoonfuls of water; bring it to a boil and 1 Cupful Water turn it into a cup; fill the cup with water 4 Teaspoonfuls Baking for the cake. Beat the Snowdrift to a Powder cream, add the sugar and then the yolks 1 Teaspoonful Vanilla

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