Hickory Nut Cake
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 153. The excerpt below is the record exactly as published.
Hickory Nut Cake. Three-fourths of a cup of butter, 1% cups of granulated sugar, % cup of sweet milk, 3 coffee cups of flour, 1^ teaspoons baking powder, whites of 4 eggs, 1 coffee cup of hickory nut meats
Cook this with the app: pantry check, scaling, and the assistant.