Cakes

Ingredients

• half a pound of fine flour
• peach jam
• a thin coat of icing
• a little cochineal water

Method

1. 1

   Add half a pound of fine flour gradually, then add the whites of the eggs, beating for four or five minutes.

2. 2

   Drop the batter onto a buttered and floured baking tin, shaping them like half peaches.

3. 3

   Bake in a quick oven for about ten minutes until light brown.

4. 4

   Spread peach jam on the flat side of each cake, stick them together in pairs, and cover with icing brushed with cochineal water.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 198. The excerpt below is the record exactly as published.

cakes. CAKES. 295 Now add half a pound of fine flour, dredging it in a little at a time, and then put in the whites of the eggs, beating the whole together for four or five minutes. Then with a large spoon, drop the batter upon a baking tin, which has been buttered and floured, being careful to have the cakes as nearly the same size as possible and resembling in shape the half of a peach. Have a quick oven ready and bake the cakes about ten minutes, watching them closely so that they may only come to a light brown color. Then take them out, spread the flat side of each with peach jam, and stick them together in pairs, covering the outside with a thin coat of icing, which when dry can be brushed over on one side of the cake, with a little cochineal water

Cook this with the app: pantry check, scaling, and the assistant.