Nut Cake
From Principles of cooking, 1914
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 51. The excerpt below is the record exactly as published.
Nut Cake. — Cream six tablespoons of butter; add one cup of sugar, three eggs, one half cup of milk, one and three fourths cups of flour, two and one half teaspoons of baking powder, one fourth teaspoon of salt, one half teaspoon of vanilla. Lastly add three fourths cup of chopped nut ‘meat
Cook this with the app: pantry check, scaling, and the assistant.