Caramel Filling
From Anson County cook book, 1928
— Mrs. T. L. Caudle.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 47. The excerpt below is the record exactly as published.
Caramel Filling 4 cups Franklin brown sugar 1 cup butter 1 cup sweet or Carnation milk Teaspoon Sauer's vanilla Let sugar and milk come to boiling point over hot burner, stirring vigor- ously all the time. Let boil 5 mins. without stirring. Remove from fire and let cool, then beat until it is of the right consistency, stirring in th^ butter which has been melted; add vanilla. (If filling is not sufficiently brown, add enough chocolate to make it so.) — Mrs. T. L. Caudle. Small (Takes ALMOND CAKES Two-thirds pound butter V2 pound sugar 1 pound flour Va pound almonds 1 whole egg and yolk of another Sauer's lemon extract Cream butter and sugar, add eggs and flavoring, then the flour, worked in with a knife, using the hands at the last to make the dough pliable. Take about one-fourth of the dough at a time, roll very thin and cut into strips, about four inches long, one and one-half inches wide and place in biscuit pan. Brush over with the remaining egg white, slightly beaten, and cover with the almonds, chopped and mixed with sugar. Bake in moderate oven until uniformly brown. — Mrs. Jas. A. Hardison. CORN STARCH CAKES % lb. butter 6 eggs 1 pkg. corn starch % lb, sugar, heavy weight 1 tablespoon Sauer's vanilla Elbow grease, patty pans. — Mrs. R. E. Little. SOUTHERN TEAS 4 eggs 4 cups Melrose flour, or more to 2 cups sugar 1 cup butter make a soft dough 1 even teaspoon soda 1 teaspoon Sauer's vanilla
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