Walnut Cake
From Recipes for high-class cookery, 1912
This mixture may be cooked in two sandwich-tins, and the two halves fixed together with a little walnut-butter icing before being iced. Almonds, hazel-nuts, pine kernels, etc., may be substituted for the walnuts.
Presented as published in 1912. 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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 43. The excerpt below is the record exactly as published.
WALNUT CAKE. 10 oz. flour. 8 oz. sugar. 4 oz. butter. 2 oz. walnuts. Pinch of salt. ^ oz. baking powder. Milk if necessary. Vanilla essence. 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.