This recipe comes to us with unique provenance – it’s our oldest known black walnut baking recipe and it dates to the late 1890s … better yet, it comes from right here in Missouri, in the heart of black walnut country!
Hailing from Macon, Missouri, Sarah “Sadie” Ann Poehlman lived and farmed 400 acres of Missouri countryside where she and her husband George raised corn, along with poultry, cattle and hogs, as many Missouri farmers have done for generations.
Behind the barn on the family’s farm was a large grove of mature Black Walnut trees. Always the baker and culinary expert in her family, Sadie harvested Black Walnuts for a number of every day uses each fall – utilizing this wild bounty as thousands of harvesters across America’s heartland do to this day.
Recently, her granddaughter, Josephine Ann Nichols, passed the collection of family recipes to her own daughter, Sara Brite, of Stockton, Missouri. With the family’s blessing, Hammons Products Co. now brings this traditional recipe to you and we encourage you to try making a batch of your own!
- 3 cups all-purpose flour, sifted
- 3/4 cup sugar
- 3 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1-2 dashes of cinnamon, or to taste
- 1 egg, beaten
- 1 ½ cups milk
- 2 tablespoons butter, melted
- 1 cup large black walnut pieces
- Sift the dry ingredients together in large bowl.
- Combine egg, milk and butter in small bowl, mix well.
- Add to dry ingredients, mix well.
- Heat oven to 350 degrees.
- Bake in greased 9 ½” x 5” x 3” pan on middle oven rack for one hour or until done.
- Remove from loaf pan and cool on rack.
- Serve sliced, with butter … and enjoy!