Nut Cake

Ingredients

• whites of five eggs
• two cups of sugar
• one cup of butter
• one cup of sweet milk
• three cups of flour
• three teaspoonfuls
• one cup of hickory nuts
• one cup of black walnut meats chopped fine

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 357. The excerpt below is the record exactly as published.

One cup of butter, one of molasses, one of sugar, half of cold water, one tablespoonful of ginger, one teaspoonful of cinnamon, one of soda dissolved in boiling water ; melt the butter, slightly warm the molasses, spice and sugar, and heat together ten minutes ; then put in the water, soda and flour ; stir very hard and bake in three loaves. Brush them over with syrup while hot and eat fresh. SOFT GINGERBREAD. One and a half cups of Orlea'ns molasses, half cup brown sugar, half cup butter, half cup of sweet milk, teaspoonful o*f soda, teaspoonful of allspice, half teaspoonful of ginger ; mix all thoroughly together, and add three cups of sifted flour ; bake in shallow pans. GINGER DROP CAKES. Three eggs, one cup of lard, one of baking molasses, one of brown sugar, one large tablespoonful ginger, one tablespoonful soda dissolved in a cup of boiling water, and five cups unsifted flour; drop tablespoon- fuls of this mixture into a slightly greased dripping-pan about three inches apart. GINGER SPICE CAKE. One cup of molasses, half a cup of butter, half a cup of milk, two eggs, one teaspoonful of cloves, one teaspoonful of cinnamon, one tea- spoonful of baking powder, one of salt ; bake in a quick oven. MOLASSES CAKE. One cup each of butter, sugar, sour milk and molasses, five cups of flour, two eggs, one tablespoonful of soda and one of ginger. CAKE MAKING. 417 SCOTCH CAKE. Stir to a cream a pound of sugar, three-quarters of a pound of butter ; add the grated rind and juice of a lemon : separate the whites and yolks of nine eggs and beat each to a froth ; stir into the cake and add a pound of sifted flour ; stir fifteen minutes, and just before putting into cake pans, which must be lined with buttered paper, add a pound of seeded raisins ; spice to suit the taste. Bake one hour. WHITE SPONGE CAKE. Whites of nine eggs beaten to a froth, one and a half cups white sugar, two teaspoonfuls of cream tartar sifted, with one cup flour, one teaspoonful lemon (no soda). Take one-half of cake mixture and color with cochineal to a bright scarlet ; then drop one spoon of white then one of red, one upon the other. It makes a beautiful marbled cake DUTCH PEPPER CAKE. One cup molasses, one-half cup water, one-half cup butter, one tea- spoonful ginger, one teaspoonful soda, three cups flour and one eggp one-half teaspoonful each of cloves, allspice and cinnamon. NUT CAKE. Whites of five eggs, sugar two cups, butter one cup, sweet milk one cup, flour three cups, baking powder three teaspoonfuls, one cup of hickory nuts and one cup of black walnut meats chopped fine. MOTHER'S TEA CAKE. Break an egg in a teacup, fill with sugar, beat thoroughly together, add one cup thick, sour cream, one teaspoonful soda, a little salt, half a nutmeg and flour to make a stiff batter ; bake twenty minutes in a mod- erate oven. SNOW FLAKE CAKE. Two cups pulverized sugar, one cup butter, one cup sweet milk, one cup corn starch, two cups flour, two heaping teaspoonfuls baking pow- der, extract of lemon. ANGELS' FOOD. One-half tumbler of granulated sugar, one tumbler of sifted flour, one teaspoonful of cream of tartar, one teaspoonful of vanilla ; sift the flour four times, then add the cream of tartar and sift again, but have the right measure before adding the cream of tartar ; sift sugar and meas- ure ; beat the whites of eleven eggs to a stiff froth, then add the sugar lightly, a little at a time, then the flour the same way, then the vanilla ; 27 418 CAKE. do not stop beating until you put in the pan to bake. Bake forty min- utes in a moderate oven, not opening the doors for the first fifteen minutes ; try, and if not done, let stand a few moments longer. The tumbler must hold two and one-quarter gills. Icing — Whites of two eggs, two teacups of sugar ; boil the sugar with just enough water to moisten it ; pour boiling hot, very slowly over the beaten eggs ; dissolve a small half teaspoonf ul of citric acid in a tablespoonful of water and put in enough of it to make a pleasant flavor. BUTTERNUT CAKE. One and one-half cups sugar, one-half of butter, two of flour, three- fourths of sweet milk, one cup of meats of nuts, whites of four eggs, two teaspoonfuls baking powder. TEA CAKE. Two-thirds cup sugar, butter size of walnut, the yolk of one egg, one- half teacup sweet milk, one-half teaspoonful baking powder, one cup sifted flour ; use the white for frosting for the top. CAKE WITHOUT EGGS. One cup butter, three cups sugar, one pint sour milk or cream, three cups flour, one pound raisins, one teaspoonful saleratus ; spice to taste. MOUNTAIN CAKE. One pound each of sugar and flour, half a pound of butter, six eggs, one cup of sweet milk

Cook this with the app: pantry check, scaling, and the assistant.