Nut Cake
From Magnet cream separator cook book, 1910
Recipe by Mrs. C. C. Medler.
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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 26. The excerpt below is the record exactly as published.
NUT CAKE. IX cups sugar, IX cups butter, 3 eggs, whites and yolks beaten sep- arately, X cup sweet milk, 2 cups flour, 2 teaspoons baking powder, 1 cup chopped walnuts. — Miss Belle Walker, Guelph. W. J. Stephens, Otter Lake, Que., 1909, says:— I do not wish a better cream separator than the MAGNET, because it turns easy, is easily washed and skims clean. ALMOND NUT CAKE. 1 egg, X cup of coffee sugar, X cup butter, 1 cup raisins, cut, 1 tea- spoon cinnamon, X cup almonds, X teaspoon of soda in X cup of butter- milk, flour to thicken. Bake in square cakes and ice. — Mrs. Irwin Hodg- ins, Lucan, Ont. MAGNET DOES BEST WORK. Wm. Klaus, Stettler, Alta., Sept. 7th, 1910, says:— The MAGNET Cream Separator is easy to turn and easy to clean, and none of my neigh- bors have one that works like it. NUT CAKE. 2 eggs (whites beaten separately), X cup butter, X cup sweet milk, 2 teaspoons baking powder, 2 cups flour, 1 cup nut meats, add 1 egg last thing
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