vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Nut Cake
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 63. The excerpt below is the record exactly as published.
Nut Cake Put in a cup two whites of eggs, fill the cup half full of butter slightly melted, then fill cup with milk. Add one cup sugar, one and a half cups flour, two scant teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.