Walnut Cream Cake Recipe from 1916
Beat a quarter of butter to a cream with a quarter of a pound of castor sugar, add half a pound of flour, a pinch of salt, a teaspoonful of baking-powder, and a quarter of a pound of shelled and chopped walnuts. Beat into this two eggs and the white of one (well whisked, and two tablespoonfuls of milk. Turn into a greased tin, and bake in a moderate oven for about half an hour until quite cooked.
Leave till cold, then ice with walnut cream icing. For this
make four ounces of icing sugar to a paste with two ounces of roughly chopped walnuts and the white of an egg.