Nut Cake
From The new home cook book, 1896
Serves 7
Presented as published in 1896. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The new home cook book (1896), page 135. The excerpt below is the record exactly as published.
NUT CAKE. Mrs. Hobbs. One cup meats (broken), one and one-half of sugar, one-half of butter, two of flour, three-fourths of sweet milk, two teaspoons baking powder, the whites of four eggs well beaten ; add the meats last. HICKOEY-NUT CAKE. Mrs. C. C. Stratton, Evanston. Two cups pulverized sugar, one cup butter, one cup new milk, four cups sifted flour (winter wheat flour), whites of eight eggs, one and one-half cups hickory-nut meats, one tablespoon vanilla, three heaping teaspoons baking powder; put the baking powder into the flour, and stir well before using, beat and add the eggs the last ; bake slowly one hour. HiCKOEY-NUT CAKE. Nellie Gould. Not quite a cup of butter, one and one-half cups sugar, three-fourths cup sweet milk, three cups flour, Mi THE HOME COOK BOOK. three teaspoons baking powder, v/hites of four eggs, one cup hickory-nuts. NUT CAKE. Mrs. Taylor, Fort Wayne. Two and a half cups sugar, one of butter, three and a half of flour, one of sweet milk, five eggs, one pound stoned raisins, one-half pound of citron, one-half of a lemon peel, one-half of an orange peel, one pint hickory, nut meats, one nutmeg
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