vegetarianpescatariansoy-freefish-freeshellfish-free
Walnut Cake
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 60. The excerpt below is the record exactly as published.
Walnut Cake Half cup butter, one cup sugar, yolks of three eggs, half cup milk, one and three-quarters cup flour, two and a half teaspoons baking powder, whites of two eggs, three-quarters cup chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.