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Hickory Nut Cake

Name: Hickory Nut Cake
Yield: 5 servings
Ingredients: One pound of sugar; one pound of flour; half pound of butter; the whites of six eggs; three teaspoonfuls of baking powder; one cup of milk; one and a half cups of hickory nut meats

From The household (of the Detroit free press), 1886

Serves 5

Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 364. The excerpt below is the record exactly as published.

HICKORY NUT CAKE. One pound of sugar, one pound of flour, half pound of butter, the whites of six eggs, well beaten ; three teaspoonfuls of baking powder, one cup of milk and one and a half cups of hickory nut meats

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