Cup Cakes

Ingredients

• % cupful shortening
• 4 teaspoonfuls baking powder
• 2 cupfuls sugar
• ^ teaspoonful salt
• 4 eggs
• % teaspoonful nutmeg
• 3 cupfuls flour
• % cupful milk
• 1^ cupfuls raisins

Method

1. 1

   Cream the shortening and add the sugar slowly, beating the mixture until light and creamy.

2. 2

   Add the well beaten eggs.

3. 3

   Sift the dry ingredients together and add them and the milk alternately.

4. 4

   Add the raisins dredged lightly in the flour.

5. 5

   Pour into oiled muffin tins and bake in a moderate oven from 25 to 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 21. The excerpt below is the record exactly as published.

Cup Cakes % cupful shortening 4 teaspoonfuls baking powder 2 cupfuls sugar ^ teaspoonful salt 4 eggs % teaspoonful nutmeg 3 cupfuls flour % cupful milk 1^ cupfuls raisins

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