Hickory-Nut
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 25. The excerpt below is the record exactly as published.
Hickory-Nut. One cup butter, four cups flour, three cups sugar, one cup sweet milk, four eggs, teaspoon soda, one pint hickory nut meat, half pint raisins
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