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Boston Nut Cake

A historical recipe from Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895).

A historical recipe

Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Project Gutenberg eBook #58948.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Digitised by Project Gutenberg, eBook #58948 (https://www.gutenberg.org/ebooks/58948). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a place in its title: boston (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 3 eggs, 2 cupsful of sugar, 1 cupful of butter, 1 cupful of milk, 4 cupsful of flour, 2 teaspoonsful of baking powder, 1 large cup of hickory-nut kernels, 1 large cup of raisins.
  2. Miss Rhein.