Hickory-Nut Cake
From The universal cookery book, 1887
Flavor with vanilla.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 75. The excerpt below is the record exactly as published.
HICKORY-NUT CAKE. 193 brown sugar, one of butter, one of milk, one of Orleans molasses, and four of flour ; one tablespoon- ful of baking-powder, one of cinnamon, one of all- spice, and one-half tablespoonful of cloves. Put some of the white mixture first into the pan, then with a large spoon drop in some of the dark, alter- nating until all is used. This will make one large and one small cake. — Presbyterian Cook-Book : Miss J. A. E. Hickory-Nut Cake. “ One cup broken hickory-nut meats, one and one- half cup sugar, one-half cup butter, two cups flour, three-fourths cup sweet milk ; two teaspoonfuls bak- ing-powder, and the whites of four eggs
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