Hickorynut or English Walnut Cake

Name: Hickorynut or English Walnut Cake
Yield: 12 servings
Ingredients: One pound of granulated sugar; one half pound of butter; one teacupful of sweet milk; one teaspoonful of soda; juice of one lemon; four eggs; three cupfuls of flour; two cupfuls of rolled hickorynuts or English walnuts; one cupful of currants and raisins

From Temperance cook book, 1887

Serves 12

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 108. The excerpt below is the record exactly as published.

HlCKORYNUT OR ENGLISH WALNUT CAKK. One pound of granulated sugar, one half pound of butter, one teacupful of sweet milk, one teaspoonful of soda, juice of one lemon, and four eggs, three cupfuls of flour, two cupfuls of rolled hickorynuts or English walnuts, added with one cupful of currants and raisins

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