Nut Cake
From Delicate dishes, 1896
Presented as published in 1896. 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 Delicate dishes (1896), page 45. The excerpt below is the record exactly as published.
NUT CAKE. Two and one-half cups of flour, i ^ of powdered sugar, % of butter, whites of 6 eggs, frothed, 2 tea- spoonfuls of Cameo baking powder, 5^ cup of milk, i large cup of walnuts. Mrs. F. B. Hooker. CARAMEL CAKE. Boil Yz cake of Baker's chocolate, i cup of sugar, i^ of sweet milk and the yolk of i ^g% until it thickens, IMLEUTINrO YflLENTINB & GOAlPflNy. YMr n ISHLw Coach and Car Varnisbes and Colof s. 128 CAKE. then let it cool. Cream 0 cup of butter with i of sugar, add the yolks of 2 eggs, beaten, i cup of milk, then stir in the above mixture, if cool, then 2^ cups of flour, into which 2 teaspoonfuls of Cameo baking powder have been sifted and i teaspoonful of vanilla. Bake in 4 layers. FILLING. Boil 2 cups of sugar, a small piece of butter and ;/3 cup of milk 4 minutes, then stir constantly until it thickens. Should it thicken too much add a few drops of milk, until it will spread easily. Mrs. George Mehring. NUT CAKE. Beat y^ cup of butter and i^ of sugar to a cream, add y^ cup of milk and 2 of flour, into which has been sifted i^ teaspoonfuls of Cameo baking powder. Flavor and add i tumbler of nut meats
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Cook this with the app: pantry check, scaling, and the assistant.