Hickory Nut Custard Cake

Name: Hickory Nut Custard Cake
Ingredients: Cream i cup of butter; and i cup of sugar; add 5 eg^s beaten separately; i cup of swest milk; 3 cups of flour; 3 teaspoons of B. Powder; flavor wiih lemon; place i pint of milK in pan; add i tablespoon of cornstarch disolved in a little milk; 2 eggs; 2 eggs, }A cup of sugar; I cup chopped hicKory nut meats

From Burlington ladies cook book & 25 secrets of success, 1901

This is excellent.

Presented as published in 1901. 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 Burlington ladies cook book & 25 secrets of success (1901), page 12. The excerpt below is the record exactly as published.

Hickory Nut Custard Cake Cream i cup of butter, and i cup of sugar, add 5 eg^s beaten separately, i cup of swest milk. 3 cups of flour, 3 teaspoons of B. Powder, flavor wiih lemon, and baKe in jelly pans. For custard;, place i pint of milK in pan, when boiling hot add i tablespoon of cornstarch disolved in a little milk, 2 eggs, }A cup of sugar, I cup chopped hicKory nut meats

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