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Filling for Caramel Cake
From How we cook in Tennessee .., 1906
Serves 16
This makes two small cakes.
Presented as published in 1906. 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
Nutrition per serving
145Calories
0 gProtein
36 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein0.3 g
Carbohydrates36 g
Fiber0 g
Sugars36 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.6 mg
Sodium16 mg
Potassium342 mg
Calcium69 mg
Iron1.2 mg
Magnesium53 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1 mcg
Choline4.6 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 81. The excerpt below is the record exactly as published.
One and one-half cups brown sugar, half cup milk, one cup molasses, one teaspoonful butter, one tablespoonful flour, two tablespoonfuls cold water
Cook this with the app: pantry check, scaling, and the assistant.