Dessert
Caramel cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Sift together three cupfuls of pastry flour and three teaspoonfuls of baking-powder.
- Cream one-half cupful of butter and two cupfuls of sugar.
- Beat the yolks of four eggs until thick and lemon-colored.
- Add one cupful of milk and alternately the well-beaten whites of the eggs and the flour.
- Then add one teaspoonful of vanilla extract and one teacupful of chopped walnuts.
Historical transcription
Source method
- 1
Sift together three cupfuls of pastry flour and three teaspoonfuls of baking-powder. Cream one-half cupful of butter and two cupfuls of sugar. Beat the yolks of four eggs until thick and lemon-colored. Add one cupful of milk and alternately the well-beaten whites of the eggs and the flour. Then add one teaspoonful of vanilla extract and one teacupful of chopped walnuts. Bake in loaf and when done cover with the caramel frosting.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.