Hickorynut Cake

Name: Hickorynut Cake
Yield: 5 servings
Ingredients: One cup butter; two cups sugar; three cups flour; whites of seven eggs; yolks of two eggs; one teaspoon soda; two of cream tartar; one pint hickorynut meats rolled and sprinkled with flour

From How we cook in Tennessee .., 1906

Serves 5

Rich and excellent.

Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 90. The excerpt below is the record exactly as published.

Hickorynut Cake. — One cup butter, two of sugar, three of flour, whites of seven eggs and yolks of two eggs, one teaspoon soda, two of cream tartar, one pint hickorynut meats rolled and sprinkled with flour. Beat whites to a stiff froth. Rich and excellent. Hickorynut Cake. — Two cups sugar

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