• About US & Thistle Dew Books
  • Book Shoppe
  • COPYRIGHT NOTICE
  • Emporium
  • Farm Photos
  • Historic Interpretation
  • List of Articles on TheHistoricFoodie’s Blog
  • Motorcycles are Everywhere, Please Drive Safely©

Thehistoricfoodie's Blog

~ An enjoyable ramble through the world of Historic Foods and Cooking to include Gardening History, Poultry History, Dress, and All Manner of Material Culture.[©]

Thehistoricfoodie's Blog

Tag Archives: custard cake

LOST RECIPES: Hickory Nut Custard Cake©

01 Friday Feb 2013

Posted by thehistoricfoodie in 19th century food

≈ 4 Comments

Tags

chocolate custard cake, custard cake, hickory-nut custard cake

LOC

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.©

Archives

  • April 2022 (1)
  • February 2022 (1)
  • October 2020 (2)
  • August 2020 (2)
  • July 2020 (2)
  • March 2020 (1)
  • July 2019 (1)
  • March 2019 (1)
  • February 2019 (4)
  • January 2019 (1)
  • October 2018 (1)
  • September 2018 (1)
  • August 2018 (2)
  • July 2018 (1)
  • June 2018 (2)
  • May 2018 (3)
  • April 2018 (2)
  • March 2018 (7)
  • February 2018 (1)
  • December 2017 (3)
  • November 2017 (1)
  • September 2017 (2)
  • June 2017 (1)
  • May 2017 (1)
  • March 2017 (1)
  • February 2017 (4)
  • January 2017 (1)
  • December 2016 (2)
  • October 2016 (2)
  • August 2016 (5)
  • July 2016 (2)
  • June 2016 (3)
  • May 2016 (7)
  • February 2016 (1)
  • January 2016 (8)
  • September 2015 (2)
  • July 2015 (1)
  • February 2015 (3)
  • January 2015 (2)
  • December 2014 (1)
  • November 2014 (2)
  • October 2014 (3)
  • August 2014 (6)
  • July 2014 (8)
  • June 2014 (8)
  • May 2014 (11)
  • April 2014 (4)
  • March 2014 (5)
  • February 2014 (4)
  • January 2014 (4)
  • December 2013 (3)
  • November 2013 (2)
  • October 2013 (4)
  • September 2013 (8)
  • August 2013 (1)
  • July 2013 (10)
  • June 2013 (2)
  • May 2013 (3)
  • April 2013 (10)
  • March 2013 (4)
  • February 2013 (3)
  • January 2013 (13)
  • December 2012 (13)
  • November 2012 (4)
  • October 2012 (1)
  • August 2012 (3)
  • July 2012 (12)
  • June 2012 (5)
  • May 2012 (5)
  • April 2012 (4)
  • March 2012 (8)
  • February 2012 (1)
  • January 2012 (5)
  • December 2011 (10)
  • November 2011 (2)
  • October 2011 (3)
  • September 2011 (4)
  • August 2011 (7)
  • July 2011 (10)
  • June 2011 (6)
  • May 2011 (1)
  • March 2011 (1)
  • December 2010 (2)
  • November 2010 (2)
  • October 2010 (3)
  • December 2009 (1)
  • June 2009 (13)
  • May 2009 (10)
  • April 2009 (9)
  • March 2009 (1)

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 521 other followers

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Thehistoricfoodie's Blog
    • Join 521 other followers
    • Already have a WordPress.com account? Log in now.
    • Thehistoricfoodie's Blog
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

You must be logged in to post a comment.