Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Hickory Nut | 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
- 1 cup butter
- 2 teaspoons baking powder
- 2 cups sugar
- 1 pint hickory nut kernels
- 1 cup sweet milk
- 3 cups flour sifted
- 7 eggs
- 2 eggs
Directions
Mrs. Wm. H. Allen.
1 cup butter. 2 teaspoons baking powder.
2 cups sugar. 1 pint hickory nut kernels. 1 cup sweet milk. 3 cups flour sifted with the
Whites of 7 eggs. baking powder.
Yolks of 2 eggs.
Beat butter and sugar to a cr^am; then add yolks of eggs, then milk, then flour, whites of eggs beaten to stiff froth, and hickory nuts last, rolled in a little flour; bake in loaf, and ice if you like.
228 Cakes.