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Plain Nut Cake
From The national course in home economics, 1917
Serves 10
Contributed by Mrs. E. Ford.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 167. The excerpt below is the record exactly as published.
PLAIN NUT CAKE. Take two cupfuls of sugar, one cupful of butter, three cupfuls of flour, one cupful of cold water, four eggs, one teaspoonful of soda, and two tea- spoonfuls of cream of tartar; mix well and last of all add two cupfuls of kernels of hickory nuts or walnuts
Cook this with the app: pantry check, scaling, and the assistant.