Caramel Cake
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 13. The excerpt below is the record exactly as published.
CARAMEL CAKE. Three eggs, one and half cups sugar, three fourths cup butter, one half cup milk, two and quarter cups flour with one and half teaspoonfuls Royal powder. Bake in jelly pans, spread with the following mixture: One pint brown sugar, butter size of an egg
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