Walnut Cake
From Bread, cakes, and biscuits, 1902
Meanwhile, heat together half a gill each of cream and milk, the well-beaten yolks of three eggs, and three tablespoonfuls of caster sugar. When hot, stir in the whisked whites of the eggs and four tablespoonfuls of blanched and chopped walnuts.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 73. The excerpt below is the record exactly as published.
six tablespoonfuls of sifted flour, ooz. butter creamed with a good tablespoonful of caster sugar, one tablespoonful of blanched and powdered almonds, two tablespoonfuls of blanched and powdered wal- nuts, the yolks of two eggs, and a very little water
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