Hickory Nut Cake
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 14. The excerpt below is the record exactly as published.
Hickory Nut Cake. Tea. Hickory Nut Cake. — One and one-half cups sugar, one cap raisins, one cup hickory nut meats, three eggs, one teaspoonful soda, two teaspoonfuls cream tartar, one cup milk and enough flour to make a stiff batter
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