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Silver Caramel Cake a la Benoria
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 593. The excerpt below is the record exactly as published.
Silver Caramel Cake a la Benoria Gateau d’ Argent au Caramel, a la Benoria Whites of three eggs, three-quarters cup milk, one cup sugar, two cups flour, half cup butter, a pinch of salt, two teaspoons Royal baking powder, one tablespoon brandy
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