Edwardian Era (just after the Victorian Era) Nut Recipes. I particularly think the last one, Fruit and Nut Salad, sounds very delicious.

The Housekeeper section of Ladies World was all about nuts come January 1903 so I decided to share. Now I have not tested these recipes so I cannot say that they work out or not.

Nut Pastry

English walnuts, pecans and hickorynuts give the best results, and they should be mashed in a mortar and then put through a sieve.  All ow one cupful of nuts to one pint {2 cups} of flour, half a teaspoonful of salt, and enough cold water to moisten for rolling; proceed as with ordinary piecrust. (I’m assuming that once you have mushed the nuts they will provide the sticking power needed for crust.)

Hickorynut Layer Cake

One cupful of sugar creamed with one heaping tablespoon of butter, two-thirds of a cupful of milk, one teaspoonful each of salt and baking-powder sifted with one and one half cupfuls of flour, the whites of two eggs beaten stiff. Bake in layers.

Filling – One pint {2 cups} of rich milk, one half cupful of sugar, the yelks {yolks} of two eggs, one scant tablespoon of cornstarch.  As soon as it thickens remove from the fire, and add one cupful of chopped nut and two teaspoonfuls of vanilla. Spread between the layers.

Fuit and Nut Salad

Make a clear fruit jelly with orange, lemon and pineapple juice and gelatine. Turn into a border mold to harden.  When ready to serve turn out on a round flat plate and fill the center with blanched nuts, oranges, pineapple and Maraschino cherries, covered with the following fruit dressing: Boil one-half cupful of sugar with one-quarter cupful of water until it ropes.  Add the unbeaten white of one egg and simmer three minutes.  Take from the fire and add the juice of two oranges, two tablespoonfuls of lemon juice, one-fourth of a cupful of sherry and one-fourth of a cupful of pineapple juice.  Strain through a cloth, pour over the fruit and cool in refrigerator.