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Walnut Cake
From Superior cook book, 1905
Serves 10
Filling: One tablespoon cornstarch, 1 cup milk, 2 tablespoons sugar, 1 egg. Boil. Caramel Frosting for Tor: One cup light brown sugar, 3 tablespoons cream, small piece butter. Boil. Mrs. O. W. Jones.
Presented as published in 1905. 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
Nutrition per serving
431Calories
7 gProtein
30 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories431 kcal
Protein7.2 g
Carbohydrates30 g
Fiber2.5 g
Sugars20 g
Total Fat32 g
Saturated Fat2.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat22 g
Cholesterol0 mg
Sodium48 mg
Potassium199 mg
Calcium68 mg
Iron1.3 mg
Magnesium66 mg
Phosphorus181 mg
Zinc1.3 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate7.8 mcg
Choline1.1 mg
Caffeine0 mg
Water1.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 97. The excerpt below is the record exactly as published.
Walnut Cake. One lb. walnuts cliopped line, -y^ cup cracker ci-uiiihs sil'ted, 1 cup sugar, 8 eggs beaten separately, 1 teaspoon l)aking powder, ])iuch salt
Cook this with the app: pantry check, scaling, and the assistant.