Hickory Nut Custard Cake
From The New century cook book, 1899
Serves 6
Mrs. Carrie Wilson.
Presented as published in 1899. 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 New century cook book (1899), page 79. The excerpt below is the record exactly as published.
Hickory Nut Custard Cake. Cream, one pound sugar and one-half pound butter. Add five eggs beaten separately, one cup sweet milk, one pound flour, three teaspoonfuis baking powder, flavor with lemon and New Century Cook Book. 159 bake in jelly tins. For custard, place one pint of milk in tin pail and set in pan of boiling water, add a teaspoonful corn- starch dissolved in a little milk, two eggs, one-half cup sugar, two cups chopped hickory nuts
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