Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups pulverized sugar
- one cup butter
- one cup new milk
- four cups sifted flour
- one-half cups hickory-nut meats
- one tablespoon vanilla
- one-half cups sugar
- three-fourths cup sweet milk
- three cups flour
- three teaspoons baking powder
- one cup hickory-nuts
- a cup of butter
- eight eggs
- three heaping teaspoons baking powder
- four eggs
Directions
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,
344 THE HOME COOK BOOK.
three teaspoons baking powder, whites of four eggs, one cup hickory-nuts.