vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Caramel Cake
From Around-the-world cook book, 1913
Serves 6
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
859Calories
15 gProtein
186 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories859 kcal
Protein15 g
Carbohydrates186 g
Fiber0 g
Sugars144 g
Total Fat24 g
Saturated Fat3.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol240 mg
Sodium205 mg
Potassium369 mg
Calcium247 mg
Iron4.5 mg
Magnesium37 mg
Phosphorus260 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A106 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.7 mg
Folate108 mcg
Choline163 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 6 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. Bake in 3 layers, and when cool fill and ice with Caramel mixture. Caramel Filling Brown sugar, 1 pound, Butter, 1/4 pound
Cook this with the app: pantry check, scaling, and the assistant.