Peach Cakes

Ingredients

• five eggs
• half a pound of pulverized and sifted loaf or crushed sugar
• half a pound of fine flour

Method

1. 1

   Take the yolks and whites of five eggs and beat them separately (the whites to a stiff froth).

2. 2

   Then mix the beaten yolks with half a pound of pulverized and sifted loaf or crushed sugar, and beat the two together thoroughly.

3. 3

   Fifteen minutes will be none too long for the latter operation if you would have excellence with your cakes.

4. 4

   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.

5. 5

   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.

Nutrition per serving

Estimated from matched ingredients across 6 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.

PEACH CAKES. Take the yolks and whites of five eggs and beat them separately (the whites to a stiff froth). Then mix the beaten yolks with half a pound of pulverized and sifted loaf or crushed sugar, and beat the two together thoroughly. Fifteen minutes will be none too long for the latter opera- tion if you would have excellence with your cakes. CAKES. 295 Now add half a pound of fine flour

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