Nut-Cake
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 49. The excerpt below is the record exactly as published.
NUT-CAKE. Two cups sugar, one of butter, three of flour, one of cold water, four eggs, one teaspoonful soda and two of cream tartar, two cupfuls hickory nut kernels
Cook this with the app: pantry check, scaling, and the assistant.