WALNUT CAKE

Ingredients

• Whites of six eggs beaten light
• one and one-half cups white sugar
• two cups flour
• one-half cup sweet milk
• one teaspoon baking powder
• two cups walnuts chopped fine

Method

1. 1

   Mix cake thoroughly, add nuts, and bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Choice recipes (1900), page 16. The excerpt below is the record exactly as published.

o teaspoons baking powder. Beat together thoroughly. Bake in two pie pans, when almost cold, split with a broad bladed knife and put in the following filling : FII.LING One cup boiling water, one cup sugar, two tablespoons corn starch, mixed smooth with little cold water, butter size of a walnut, yolks of two eggs and juice of two lemons. Have water boiling, add corn starch, sugar and butter. Let boil until clear and then add eggs and juice of lemon. Boil a few minutes. SPONGE CAKE-Mrs. Dwinellc Take the weight of ten eggs in sugar, add to this the yolks of twelve eggs and beat to a froth. Add the juice and grated rind of one lemon. Beat the whites of twelve eggs to a stiff froth and mix them with the sugar and yolks. Beat the whole without stopping for fifteen minutes, then stir in gradually the weight of six eggs in sifted flour. As soon as the flour is well mixed in, turn into pans lined with buttered paper (shallow pans). Bake immediately in a quick but not too hot oven about twenty minutes. SPICE CAKE— Mrs. Compton Two cups sugar, one cup of butter, one cup sour milk, three cups flour, one cup fruit (currants and raisins), three eggs, one teaspoon cloves, one teaspoon cinnamon, one teaspoon nutmeg, one teaspoon soda put in dry. GINGER SNAPS-Mrs. Wood Two cups sugar, two cups molasses, one cup butter or lard, four eggs, six teaspoons soda, twelve teaspoons of ginger. Flour enough to make a stiff dough. CREAM CAKE— Mrs. Compton One cup of sugar, one cup of cream and milk mixed, one egg, two and a half cups flour, one teaspoon soda, two teaspoons cream tartar, pinch of salt. CREAM FOR FILLING One cup sweet cream whipped, two tablespoons sugar, one tea- spoon lemon. (I usually put lemon in cream and vanilla in cake.) 38 • CAKES SOFT GINGER BREAD-Mrs. McKisick One cup molasses, one-half cup butter, one cup brown sugar, one cup sour milk, three cups flour, three eggs, one teaspoon soda. Flavor with ginger and a little cinnamon. CHOCOLATE CAKE AND FILLING -Miss Ella Wood One cup sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups flour, two teaspoons baking powder. Whites of four well beaten eggs, added last. FILLING Three-quarters cup grated chocolate, three-quarters cup sweet milk, one-half cup sugar. Yolks of four well beaten eggs, one tea- spoon vanilla. Boil until it strings from spoon. APPLE FRUIT CAKE-Mrs. JcfL Maddux Soak two cups of dried apples over night. In the morning drain and chop fine, add one cup of molasses and let it boil slowly for three or four hours, until the molasses thickens. Let stand until cool, then add one and a half cups brown sugar, one cup butter, half cup sour milk, one teaspoon cloves, one teaspoon allspice and one of cinnamon, one teaspoon soda, three eggs, three and one-half cups flour. Bake in two square or one five-quart tin. If baked in the large tin, bake slowly for two and a half hours. A teaspoon of baking powder added, makes the cake lighter. DRIED APPLE CAKE— Mrs. A. Faught One and a half cups brown sugar, one-half cup melted butter, four eggs, four and a half cups flour, two and a half teaspoons soda. Soak two cups dried apples over night, drain and chop fine in the morning. Boil apples two hours in three cups molasses. Let mix- ture cool then add two cups seeded raisins, cloves, cinnamon and allspice to taste. Mix with first mixture and bake. STRAWBERRY SAUCE FOR PLAIN CAKE-Mrs. Bryant Beat one-half cup butter and one cup sugar to a cream. Add the white of one egg beaten stiff and a large cup of ripe strawberries mashed. Pour over plain cake and serve. LEMON FILLING-Mrs. Miller One cup sugar, one teaspoon flour, one tablespoon water, one lemon, juice and peel, one egg. Boil until thick, in double boiler. CAKKS 39 BOILED WHITE FROSTING— Mrs. Bryant One pint sugar, just enough water to moisten it. Boil until it strings from the spoon. Have the whites of two eggs beaten to a stiff froth and pour drop by drop the hot syrup on it. Beat con- tinually until thick enough to spread on cake. Flavor with vanilla. ICING— Mrs. Tartter Two cups sugar, butter size of an egg, three-quarters cup milk. Boil about ten minutes, then beat until thick. MARSH-MELLOW FILLING— Mrs. Bryant Dissolve over night, three-quarters of a pound of marsh-mellows in one-half pint cream. In the morning, beat until smooth and spread between layers and on top of cake. ANGEL CAKE— Miss Laughlin Whites of eleven eggs, one and one-half tumblers (one and one- half pints), sifted granulated sugar, one tumbler sifted flour, one tea- spoon vanilla, one scant teaspoon cream tartar. Sift the flour four times, then add cream tartar and sift again. Sift sugar four times; mix flour and sugar and sift four times; beat the whites of eleven eggs on a large platter until very light, add pinch of salt, vanilla and three tablespoons cold water, beating continually. Sift in dry ingredients, stirring just enough to take it all up. Bake about fort}^- five minutes, using a new cake pan or a pan that has never been greased. Do not open oven door until cake has been in fifteen minutes. When done, take from oven and turn cake pan upside down to cool, letting edge of pan rest on three cups. When cold, take out of pan by loosening around edge with knife; then ice. ICING One and a half tumblers sugar, one-half tumbler cold water, one-fifth teaspoon cream tartar. Stir until all melted and strain; now place on stove and boil until it hairs. Do not stir while boiling. When done pour in a platter and when partially cool, add one tea- spoon lemon juice. Beat until cold; if icing gets too cold or stiff", set platter on stove. WALNUT CAKE— Mrs. M. E. Slusser Whites of six eggs beaten light, one and one-half cups white sugar, two cups flour, one-half cup sweet milk, one teaspoon baking 40 CAKES powder, two cups walnuts chopped fine

Cook this with the app: pantry check, scaling, and the assistant.