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Hickory Nut Loaf Cake
From The New century cook book, 1899
Serves 4
Mrs. U. H. Struble.
Presented as published in 1899. 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 New century cook book (1899), page 79. The excerpt below is the record exactly as published.
Hickory Nut Loaf Cake. One and one-half cups sugar — sifted, three-fourths cup butter, three-fourths cup cold water, two and three-fourths cups flour (winter wheat flour), one and one-fourths teaspoonfuis bak- ing powder, whites of four eggs (beaten to a stiff froth), one cup chopped nuts
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