Nut Cake
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 104. The excerpt below is the record exactly as published.
NUT CAKE. Two cupfuls of sugar, one cupful of butter, three cupfuls of flour, one cupful of cold water, four eggs, three teaspoonfuls of Equity baking-powder, two cupfuls of kernels of hickorynuts, or white walnuts
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