, ,


I enjoy making dishes from what I call Lost Recipes – dishes that were perfectly good and tasty but fell out of favor when newer, trendier foods came along. This one looks to be a treat although I will have to substitute walnuts or something else for the hickory nut meats. The squirrels and I race to see which of us can collect the hickory nuts first, and I usually lose.

I first found this receipt pasted in the front of a cookbook from just after the turn of the century, but when I searched a little I found several books in which it was published beginning in 1883.

“Cream one pound sugar and half pound butter; add five eggs, beaten separately, one cup sweet milk, one pound flour, three teaspoons baking powder, flavor with lemon, and bake in jelly-pans. For custard, place one pint milk in a tin pail and set in boiling water; add a tablespoon of corn starch dissolved in a little milk, two eggs, one-half cup sugar, two cups chopped hickory-nut meats, well mixed together to the boiling milk; stir, and put between the layers of cake, while both cake and custard are warm. This is excellent.”

There were many more receipts for Custard Cake, I really like this one from the Royal Baking Powder Co., 1898. I may have to make it for the nostalgia, my grandmother was born in January, 1898.

“Custard Cake. 2 cups sugar, 2 cups flour, 6 eggs, 1 ½ teaspoons Royal Baking Powder, 2 tablespoons hot water; beat the eggs well together; then add the sugar, and beat very light before adding flour, in which Royal Baking Powder is mixed; lastly, add hot water; bake in jelly-cake tins; when done, turn out, and when cool put following cream between. CREAM: 1 cup sugar, ½ cup flour, 1 pint boiled milk, 2 eggs; flavor to taste; when the milk boils, add eggs, sugar, and flour; after having well beaten them together, boil thoroughly; stir all the time, until it is quite thick.”

We wouldn’t want to wrap this up without a chocolate version, and this one came from 365 Cakes and Cookies: A Cake or Cookie for Every Day in the Year. I may have to make this one by the recipe for the Mister on Valentine’s Day and then slather the cake in chocolate frosting.

“Mix 8 tablespoonfuls of grated chocolate, 5 tablespoonfuls of granulated sugar, ½ cupful of milk; boil until it thickens and let cool. Then take 1 ½ cupfuls of light brown sugar, ½ cupful of butter, 3 eggs, ½ cupful of flour, and 2 teaspoonfuls of baking powder; pour into the custard and add 1 ½ cupfuls of flour and ½ cupful of milk; flavor with vanilla. Bake in layers.
Filling: 2 cupfuls of sugar, 2/3 cupful of milk, and a piece of butter the size of an egg. Boil until thick and put between layers.”

Blissful Meals Yall.©