vegetarianpescatariansoy-freefish-freeshellfish-free
Hickory Nut Cake
From The New century cook book, 1899
Serves 14
Harriet J. Hagans.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The New century cook book (1899), page 78. The excerpt below is the record exactly as published.
Hickory Nut Cake. One-half teacup of butter, one and one-half teacups of sugar, beaten to a cream, one teacup of sweet milk, whites of five eggs, two and one-half teacups of flour, one heaping teaspoonful of baking powder, one coffeecup of meats. Put together in the order given. Mrs. W. Geo. Pattison. Hickory Nut Cake. Two cups sugar, one cup butter, one cup milk, four cups sifted flour, whites of eight eggs, one and one-half cups hickory nut meats, one tablespoon vanilla, three heaping teaspoons baking powder. Put baking powder into flour and stir well before using. Beat and add eggs last. Bake slowly one hour. Mrs. Geo. A. Gilbert. Hickory Nut Cake. Three-fourths pound of butter, one pound of sugar, one pound of flour, ten eggs beaten separately, one lemon grated rind and juice, two nutmegs, cinnamon and cloves to taste, one pound of raisins, one quart of hickory nut kernels
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.