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Caramel Cake
From The New century cook book, 1899
Serves 5
Recipe by Mrs. C. A. Wilson.
Presented as published in 1899. 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 New century cook book (1899), page 76. The excerpt below is the record exactly as published.
Caramel Cake. Caramel Part. — One-half cake shaved bakers chocolate, one cup sugar, one and one-half cups milk, yolk of one egg. Boil until thickens, like honey, then let cool. Cake Part. — two-thirds cup butter, one cup sugar, two eggs, one cup milk, two teaspoonfuls baking powder, one tea- spoonful vanilla, two and one-half cups flour. Frosting. — One -and one-half cups sugar, one-half cup milk. Boil five minutes until it thickens like honey, one tea- spoonful vanilla. Mrs. Isaac G. Lombard, New Century Gook Book. 155 Chocolate Marble Cake. Two-thirds cup butter, two cups sugar, one cup milk, four cups flour, two teaspoonfuls baking powder, whites of five well beaten eggs, flavor with vanilla, take out half and add chocolate, one-half cake grated chocolate, add a little warm water and boil till thick, add to cake, bake in deep mound pan, put spoonful of white, then dark, until filled, bake and ice. Ice. — Whites of two eggs well beaten, two tablespoons corn- starch, add pulverized sugar till able to spread, flavor. Miss Lor a Eidson, Galveston, Tex. Caramel Cake. One and one-half cups sugar, three-fourths cup butter, one- half cup milk, two and one-fourth cups flour, one and one-half heaping teaspoons baking powder (or small teaspoon soda and two teaspoons cream tartar); bake in jelly tins. Make Caramel as follows: Butter size of an egg, one pint brown sugar, one-half cup milk, one-half cake chocolate
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