White Cake with Caramel Filling
From Choice recipes, 1900
Presented as published in 1900. 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 Choice recipes (1900), page 20. The excerpt below is the record exactly as published.
WHITE CAKE WITH CAROMEL FILLING Miss Annie Laugfhiin Whites of eight eggs, two cups white sugar, one cup butter, one cup milk, three and one-half cups flour, one-half cup cornstarch, two teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.