NUT CAKE
From The new Kentucky home cook book, 1884
Serves 5
Presented as published in 1884. 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 Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 143. The excerpt below is the record exactly as published.
NUT CAKE. Take two cupfuls of sugar, one cupful of butter, three cupfuls of sifted flour, one cupful of sweet milk, five eggs beaten separately, one tea-spoonful of Royal baking-powder. After the cake is mixed, roll two cupfuls of hickory-nut kernels
Cook this with the app: pantry check, scaling, and the assistant.