Walnut Cake
From The Elm City cook book, 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 The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 12. The excerpt below is the record exactly as published.
WALNUT CAKE. One cup butter, two cups sugar, three cups flour, four eggs, one teacup milk or water, one teaspoonful baking powder. For filling: Two pounds English walnuts in shell, two pounds brown sugar. Pound up the nuts, put sugar with enough milk to wet well, and a lump butter the size of an egg, one teaspoonful vanilla. Let all boil until it ropes thick so it will stick on cake. Put a layer of the filling on cake and sprinkle with nuts, and so on until the whole is mixed. WALNUT CAKE. Four eggs, two cups sugar, one-half cup milk, two-thirds cup butter, three cups flour, two teaspoonfuls baking powder
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