Fruit Drop Cakes

Ingredients

• 1 cupful sugar
• Y% cupful Crisco
• 2 cupfuls flour
• 2 teaspoonfuls baking powder
• 1 teaspoonful salt
• 4 tablespoonfuls currants
• 3 eggs
• 1 teaspoonful vanilla extract
• 4 tablespoonfuls chopped nut
• 2 tablespoonfuls chopped candied
• 2% eof milk

Method

1. 1

   Cream Crisco and sugar together, add yolks of eggs well beaten.

2. 2

   Beat whites stiffly and add alternately with milk.

3. 3

   Add sifted flour, baking powder and salt, then fruits, nuts and extract.

4. 4

   Divide mixture into Criscoed and floured gem pans, and bake twenty minutes in moderate oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 54. The excerpt below is the record exactly as published.

3 eggs Flour Cream Crisco and sugar together, add salt, eggs well beaten, soda mixed with milk, spices, raisins, nuts, and enough flour to make stiff dough. About 5 cupfuls flour will be sufficient. Roll out, cut with cooky cutter, lay on Criscoed tins and bake in moderate oven from ten to twelve minutes. Sufficient for sixty cookies. Fruit Drop Cakes 1 cupful sugar 4 tablespoonfuls chopped nut Y% cupful Crisco meats 2 cupfuls flour 2 tablespoonfuls chopped candied 2 teaspoonfuls baking powder ies peel 1 teaspoonful salt 3 eg 4 tablespoonfuls currants 2% eof milk 1 teaspoonful vanilla extract

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