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Maple Caramel Cake

Name: Maple Caramel Cake
Yield: 2 servings
Ingredients: 14 C. butter; 1V2 C. flour; 1 C. sugar; iv I o t. baking powder; 2 small eggs; V2 t. vanilla; i/2 C. milk

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 2

Presented as published in 1914. 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

843Calories

19 gProtein

176 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories843 kcal

Protein19 g

Carbohydrates176 g

Fiber0 g

Sugars104 g

Total Fat30 g

Saturated Fat2.7 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol256 mg

Sodium129 mg

Potassium297 mg

Calcium142 mg

Iron6.3 mg

Magnesium39 mg

Phosphorus273 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A99 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.4 mg

Folate174 mcg

Choline158 mg

Caffeine0 mg

Water106 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 107. The excerpt below is the record exactly as published.

MAPLE CARAMEL CAKE. 14 C. butter 1V2 C. flour 1 C. sugar iv I o t. baking powder 2 small eggs V2 t. vanilla i/2 C. milk

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