Walnut Cake
From Delicate dishes, 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
Nutrition per serving
3325Calories
94 gProtein
464 gCarbs
211 gFat
Full nutrition (34 nutrients)
Calories3325 kcal
Protein94 g
Carbohydrates464 g
Fiber6.4 g
Sugars201 g
Total Fat211 g
Saturated Fat19 g
Monounsaturated Fat24 g
Polyunsaturated Fat67 g
Omega-30.1 g
Cholesterol1383 mg
Sodium1434 mg
Potassium1571 mg
Calcium1025 mg
Iron27 mg
Magnesium313 mg
Phosphorus1719 mg
Zinc10 mg
Copper2.2 mg
Manganese6.2 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A519 mcg
Vitamin E3.2 mg
Vitamin K3 mcg
Vitamin B61.6 mg
Vitamin B123.3 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)3 mg
Niacin (B3)23 mg
Folate643 mcg
Choline904 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from Delicate dishes (1896), page 45. The excerpt below is the record exactly as published.
WALNUT CAKE. Two and one-half cups of flour, i ^ of powdered sugar, % of butter, whites of 6 eggs, frothed, 2 tea- spoonfuls of Cameo baking powder, 5^ cup of milk, i large cup of walnuts. Mrs. F. B. Hooker. CARAMEL CAKE. Boil Yz cake of Baker's chocolate, i cup of sugar, i^ of sweet milk and the yolk of i ^g% until it thickens, IMLEUTINrO YflLENTINB & GOAlPflNy. YMr n ISHLw Coach and Car Varnisbes and Colof s. 128 CAKE. then let it cool. Cream 0 cup of butter with i of sugar, add the yolks of 2 eggs, beaten, i cup of milk, then stir in the above mixture, if cool, then 2^ cups of flour, into which 2 teaspoonfuls of Cameo baking powder
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