Hickory Nut Drop Cakes

Name: Hickory Nut Drop Cakes
Yield: 24 servings
Ingredients: Two coffee cups sugar; one coffee cup butter; three eggs; one cup sour cream; two teaspoons soda stirred into the cream; one teaspoon baking powder stirred into the flour; three and one-half cups of flour; one cup of nuts; Flavor to taste

From The Monmouth Baptist ladies' cook book, 1907

Serves 24

Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 98. The excerpt below is the record exactly as published.

HICKORY NUT DROP CAKES. Mrs. Anna Owens Hinkley, Chicago. Two coffee cups sugar, one coffee cup butter, three eggs, one cup sour cream, two teaspoons soda stirred into the cream, one teaspoon baking powder stirred into the flour, three and one-half cups of flour, one cup of nuts. Flavor to taste

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