Hickory Nut Cake
From Dr. Fenner's peoples remedies for the family cook book, 1903
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 Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 20. The excerpt below is the record exactly as published.
2 eggs well beaten; — salt to taste. Butter a pudding dish an pour in. Bake 20 minutes. Serve cold with sugar and cream.--Miss Prescott. 1cES. Cafe Pairfait, 1 pint cream, 1 cup sugar, 1 spoonfulof — strong coffee. Whip all together until thick. Put into a mold and pack in ice and salt, and let stand without stirring till frozen.--Mrs. Palmer. CAKES AND COOKIES. English Walnut Cake. IT cup of sugar; % cup of butter; % cup -milk; 2 eggs; 2 cups flour; 1 heaping tea- spoonful baking powder. 1 cup of stoned raisins; 1 cup chopped walnuts. Flour nuts and raisins. before putting them in the cake.--Mrs. A. S. Fex. Hickory Nut Cake. 1 cup sugar; 4% cup butter; 2 cups flour 2 teaspoonfuls baking powder; 2eggs; % cup sweet milk; 1 cup chopped nuts
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