Pecan Cake
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 65. The excerpt below is the record exactly as published.
PECAN CAKE. Half a cup of butter, one and one half cups of sugar, two eggs, three-quarters of a cup of sweet milk, two cups of sifted flour, one and one half teaspoonfuls of soda, and one teaspoonful of cream of tartar in the flour, one cup of pecans picked ont and eut fine
Cook this with the app: pantry check, scaling, and the assistant.