Nut Cakes

Ingredients

• 1 pound sugar
• 3 eggs
• 1 cup lard or butter
• 0.5 teaspoon soda
• same of cream tartar
• 1 cup chopped nuts
• Flour to stiffen

Method

1. 1

   Roll and bake like sand tarts.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 67. The excerpt below is the record exactly as published.

. 1 teaspoon soda and pinch of salt. Mix in 3 cups of flour. Mix ingredients in order named; drop small spoonfuls, two inches apart, in a well greased pan and bake in a quick oven. 190 Crullers (Mrs. J. E. Eutherford.) 2 quarts of flour. 1 pint of sugar. 1 pint of sweet milk. % cup of butter. 3 eggs. 2 teaspoons of soda. Flavor with nutmeg. Cream the butter and sugar, add well beaten egg and other ingredients. Cut in rings and fry in deep fat. While hot, roll in pulverized sugar. Ginger Crackers (Miss Janet S. Elder.) 1 pint of molasses. % pound of sugar. % pound of butter or lard. 2 tablespoons of ginger. 1 teaspoon of cinnamon. 1 teaspoon of soda. 2 pounds of flour. Roll out thin and bake on iron sheets. Hermits (Mrs. George Sheaf er.) % cup of butter. iVz cup of sugar. 2 eggs well beaten. 4 tablespoons of milk. 3% cups of flour. 191 1 cup of raisins (chopped) . 1 teaspoon of cinnamon. % teaspoon of cloves. f'y. of nutmes:. &• 3 level teaspoons of baking powder. Roll thin and bake in moderate oven. Jumbles (Miss Martha K. Butherford.) 1 cup of butter. 1 cup of sugar. 2 tablespoons of sweet milk. 3 even teaspoons of baking powder. 2 eggs. Flour enough to make a stiff dough. Mix and let it stand over night in a cold place for the dough to toughen. Roll thin, cut with a hole in the center and bake a light brown. Nut Cakes (Mrs. Wm. KunTcle.) 1 pound sugar. 3 eggs. 1 cup lard or butter. % teaspoon soda and same of cream tartar. 1 cup chopped nuts. Flour to stiffen

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