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Hickory Nut Cake

Name: Hickory Nut Cake
Yield: 4 servings
Ingredients: Three-fourths cup of butter; 2^ cups of flour; 1^ cups granulated sugar; % cup of milk; 1 cup kernels; whites of 5 eggs; 1^ teaspoons baking powder

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 151. The excerpt below is the record exactly as published.

Hickory Nut Cake. Three-fourths cup of butter, 2^ cups of flour, 1^ cups granu- lated sugar, % cup of milk, 1 cup kernels and whites of 5 eggs, 1^ teaspoons baking powder

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