Hickory-Nut Cake

Ingredients

• jib. of butter
• |lb. of sugar
• the beaten yolks of three eggs
• 1 saltspoonful of cinnamon and nutmeg mixed
• 1 saltspoonful of bicarbonate of soda
• 1 teaspoonful of cream of tartar
• | pint of Hickory-nut kernels
• jib. of raisins, stoned and chopped

Method

1. 1

   Beat butter and sugar to a cream, mix in yolks, spices, and bicarbonate dissolved in hot water.

2. 2

   Alternate adding whisked egg whites and flour with cream of tartar.

3. 3

   Mix in raisins and Hickory-nuts, bake immediately.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 110. The excerpt below is the record exactly as published.

Hickory-nut Cake. — Beat jib. of butter and |lb. of sugar to a smooth cream, mix in the beaten yolks of three eggs, 1 saltspoonful of cinnamon and nutmeg mixed, and 1 salt- spoonful of bicarbonate of soda dissolved in hot water ; then add and mix in, in small quantities and alternately, the whites of three eggs, whisked to a stiff froth, and Ub ■ of flour, with 1 teaspoonful of cream of tartar mixed with it. Have ready mixed together and dredged with flour, jib. of raisins, stoned and chopped, and \ pint of Hickory-nut kernels.

Cook this with the app: pantry check, scaling, and the assistant.