Hickorynut Cake

Name: Hickorynut Cake
Yield: 6 servings
Ingredients: One cupful of butter; two of sugar; one cupful of new milk; four cupfuls of flour; whites of eight eggs; two cupfuls of hickorynut kernels; one teaspoonful of lemon extract; three teaspoonfuls of Equity baking-powder

From Temperance cook book, 1887

Serves 6

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 Temperance cook book (1887) by Mary G. Smith, page 103. The excerpt below is the record exactly as published.

HICKORYNUT CAKK. One cupful of butter, two of sugar, one cupful of new milk, four cupfuls of flour, whites of eight eggs, two cupfuls of hickory- nut kernels, one teaspoonful of lemon extract, three teaspoonfuls of Equity baking-powder

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