Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Caramel Cake

Name: Caramel Cake
Yield: 11 servings
Cuisine: American
Ingredients: Three cups of sugar; i y^ cups butter; i cup milk; 4^ cups flour; 5 eggs; 2 -tea-spoonfuls bak- .

From Dr. M'Millan's formulas and domestic guide, 1882

Serves 11

Caramel for filling: One and a half cups brown sugar, half cup milk, 1 cup molasses, 1 tea-spoonful butter, 1 table-spoonful flour, 2 table-spoonfuls cold water. Boil this mixture 5 minutes, and add half a cake of bakers' chocolate (grated), and boil until it is the consistency of custard. Add a pinch of soda, stir well, and remove from the fire. When cold flavor with vanilla, spread between the layers, and on top of the cake, and set in a sunny window to dry.

Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 109. The excerpt below is the record exactly as published.

CARAMEL CAKE. Three cups of sugar, i y^ cups butter, i cup milk, 4^ cups flour, 5 eggs, 2 -tea-spoonfuls bak- .

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