Hickory-Nut Cake
From The new home cook book, 1896
Serves 6
Presented as published in 1896. 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 home cook book (1896), page 135. The excerpt below is the record exactly as published.
HICKOEY-NUT CAKE. Mrs. C. C. Stratton, Evanston. Two cups pulverized sugar, one cup butter, one cup new milk, four cups sifted flour (winter wheat flour), whites of eight eggs, one and one-half cups hickory-nut meats, one tablespoon vanilla, three heaping teaspoons baking powder
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