Jewish Purim Cakes

Ingredients

• Beat I cup of sugar
• ^ cup of butter
• add a beateu eggs
• a pinch of salt
• ^ cup of milk
• grated peel of ^ lemOQ
• i tea- spoonful of baking-powder

Method

1. 1

   Beat sugar with butter to a cream; add a beaten egg, a pinch of salt, milk, and the grated peel of lemon.

2. 2

   Add enough sifted flour with baking powder to make a soft biscuit dough.

3. 3

   Put on a well-floured baking-board.

4. 4

   Roll out a half inch thick.

5. 5

   Cut triangles and drop in a kettle of hot rendered butter; fry until golden brown.

6. 6

   Then mix powdered sugar with a little milk and flavor with vanilla.

7. 7

   Spread on the top.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 11. The excerpt below is the record exactly as published.

evrish Purim Cakes. Beat I cup of sugar with ^ cup of butter to a deam ; add a beateu eggs, a pinch of salt, ^ cup of milk and the grated peel of ^ lemOQ. Add enough sifted flour with i tea- spoonful of baking-powder

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