Walnut Sheet

Ingredients

• Half pound walnuts
• half pound (or one cup) brown sugar
• two eggs
• two heaping tablespoons flour
• half teaspoon baking powder
• pinch salt

Method

1. 1

   Mix sugar and well beaten yolks, add well beaten whites; then add flour, salt and baking powder sifted together, and lastly add nuts chopped not too fine.

2. 2

   Bake in a sheet; let it remain in the tin until cold, then cut in squares.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 103. The excerpt below is the record exactly as published.

two eggs, one and a half teaspoons of baking powder, half teaspoonful of cinnamon, half teaspoonful of cloves. Bake in slow oven. Mrs. W. H. Workman. SPICE CAKE. Two cups brown sugar, scant half cup butter, two eggs (save out one white for frosting), one cup sour milk, one teaspoon soda, two and a half cups flour, cloves, cinnamon and nutmeg to taste. Make two layers. For filling make a boiled frosting of white of one egg and three-quarters cup of sugar. 'Add one cup chopped raisins. This can be used without the frosting as two separate cakes. Mrs, II. M. Lutz. 174 LANDMARKS CLUB COOK BOOK. SPONGE CAKE. Six eggs, one cup sugar, one cup flour, one teaspoonful ex- tract of lemon, or grated rind of lemon and half teaspoonful juice. Beat whites until very stiff. Beat yolks until light, add sugar gradually and beat thoroughly ; add beaten whites and mix, but do not stir; add extract and mix; add flour gradu- ally and mix. Bake thirty or thirty-five minutes in baking pan well greased. Mary Long fellow-Mi lmorb. SPONGE CAKE. Eight eggs, eight tablespoonfuls milk, three cups flour, two teaspoonfuls baking powder, three cups sugar, one teaspoon- ful vanilla. Mrs. W. W. Thatcher, Hopland. SPONGE CAKE. Eggs seven, sugar three-quarters of a pound, flour half a pound, water seven tahlespoonfuls, salt a pinch, baking powder a very scant teaspoonful. Put sugar and water in to boil; beat eggs separately and then together ; pour the boiling sugar on the eggs and stir until cold ; stir slowly. When cool, add flour with as little stirring as possible; flavor with lemon and bake slowly for an hour. . Mrs Fred Walton. SPONGE CAKE. Three eggs. Beat yolks and white of one together. One and one-half cups of sugar, half cup of water, two of flour, two teaspoons of baking powder, last add whites of remaining eggs. Flavor with one tablespoonful lemon juice. h. c. w. boiled sponge cake. Four eggs, one teacup of sugar, one rounded cup of flour, half teaspoon of vanilla, half teaspoon lemon, pinch of salt. Beat the whites and yolks separately and then beat them to- gether. Boil the sugar in quarter of a cup of water until clear, then pour it slowly into the beaten eggs— a very little at a time, so as not to cook the eggs. Beat until cool, then stir in the flour. Do not beat it after putting in the flour (stir it). Bake three- quarters hour in a slow oven. Mrs. J. H. F, Peck. CAKE. 175 sultana cake. One cup butter, rind of one lemon, one and a half cups su- gar, one cup chopped almonds, five eggs, four cups flour, half cup milk, one teaspoonful baking powder, four ounces mixed candied peel, one and a half cups sultana raisins. Cream but- ter, add sugar gradually and beat well. Grate in lemon rind, sift flour and baking powder and add them alternately with milk and eggs (eggs put in unbeaten). Beat all thoroughly for two or three minutes, then stir in raisins, candied peel shredded fine and almonds chopped. Bake in tin lined with buttered paper for one and a quarter hours. Kate E. Whitaker. SUNSHINE CAKE. Whites of seven small fresh eggs, yolks of five, one scant cup granulated sugar, two-thirds cup butter, one-third tea- spoon cream tartar, a pinch of salt. Sift twice the measure of flour and sugar. Beat the yolks thoroughly; beat the whites with a pinch of salt ; when half beaten add cream of tartar and beat stiff. Stir in the sugar lightly, then the beaten yolks, then a teaspoon of vanilla and lemon mixed, then the flour folded in. But in tube pan well greased. Bake in a moderate oven from forty to fifty minutes. Mrs. C. F. A. Last. SUNSHINE CAKE. Beat the whites of eleven eggs until very stiff, putting into them a pinch of cream tartar when half beaten. Add the well beaten yolks of six eggs and mix lightly. Sift into this one and a half cups granulated sugar. Measure one cup of flour after it has been sifted four times, put into it a level teaspoon- ful of cream tartar and sift into the egg and sugar mixture. Fla- vor with a teaspoonful of orange juice or vanilla. Put into an .ungreased pan and bake forty to fifty minutes in a slow oven. Cover with brown paper until cake is risen. When done, turn pan upside down until cake is cold; run a knife around edge and stem, set in oven one minute and the cake will fall out. Flavor icing with grated orange peel. Mrs. Georoe Sinsabaugh. LANDMARKS CKUB COOK BO^K. 176 VELVET CAKE. One pound sugar, one pound flour, half pound butter, four eggs, one teacup cold water, one teaspoon cream tartar, half teaspoon soda. Flavor with vanilla. Beat the sugar and but- ter to a cream, dissolve the soda in water and sift the cream tartar in hour, mixing well. Then add to creamed butter and sugar the flour and water. Mbs. E. R. Hull. WAT, NUT SHEET. Half pound walnuts, or about two cups walnut meats, half pound (or one cup) brown sugar, two eggs, two heaping ta- blespoons flour, half teaspoon baking powder, pinch salt

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