Cream Caramel Cake

Name: Cream Caramel Cake
Yield: 10 servings
Ingredients: 2 well beaten eggs; 1 cup sugar; ½ teasp soda; 1 cup rich sour cream; 2 cups flour; 1 teasp baking powder; 1½ cups brown sugar; ½ cup sweet cream or milk; 1 tablesp butter

From Farm and home cook book and housekeeper's assistant, 1907

Serves 10

Stir until it begins to thicken.

Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 26. The excerpt below is the record exactly as published.

Cream Caramel Cake. (No butter.) To 2 well beaten eggs add 1 cup sugar and ^^ teasp soda dis- solved in 1 cup rich sour cream. Then mix in 2 cups flour, to 44 FARM AND HOME COOK BOOK i which has been added 1 teasp baking powder. Bake in layers j and put together with a filling made of l^^ cups brown sugar, " 1^ cup sweet cream or milk, and 1 tablesp butter

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