Fried Cakes

Ingredients

• five eggs
• one-half a cup of powdered sugar
• the grated peel of half a lemon
• one teaspoon of mingled nutmeg
• cinnamon
• a little salt
• one-half a cup of cream
• two heaping cups of prepared flour
• the juice of two lemons
• the grated peel of one
• one cup of powdered sugar
• one glass of wine
• the whites of two eggs beaten stiff

Method

1. 1

   Beat the eggs with powdered sugar, add lemon peel, nutmeg, cinnamon, salt, and cream.

2. 2

   Fold in the egg whites and flour to form a soft paste.

3. 3

   Roll out to 3/4 inch thick, cut into circles, and fry in hot lard until puffed.

4. 4

   Drain and serve warm with a sauce made from lemon juice, grated peel, powdered sugar, wine, and beaten egg whites.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new home cook book (1896), page 87. The excerpt below is the record exactly as published.

five eggs with one-half a cup of powdered sugar ; add the grated peel of half a lemon, one teaspoon of mingled nutmeg and cinnamon, a little salt, and one-half a cup of cream ; then the whites of the eggs, and then two heaping cups of prepared flour ; work all together quickly and lightly into a soft paste, just stiff enough to roll out ; pass the rolling-pin over it until it be about three-quarters of an inch thick ; cut into small circular cakes with a tumbler or cake-cutter, and fry in hot lard. They ought to puff up like crullers. Drain on clean hot paper, and eat warm with a sauce made of the juice of two lemons and the grated peel of one, one cup of powdered sugar, one glass of wine, and the whites of two eggs beaten stiff

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