Peach Shortcake

Ingredients

• 2 cupfuls sugar
• 34 cupful Crisco
• 1 cupful milk
• 5 eggs
• 3 cupfuls flour
• 1 teaspoonful baking powder
• 1 teaspoonful almond extract
• Quartered peaches

Method

1. 1

   Cream Crisco and sugar together, then add milk, eggs one by one, always beating well between each one, flour sifted with baking powder and salt, then add extract.

2. 2

   Mix and divide into two layer tins that have been greased with Crisco and bake twenty minutes in moderate oven.

3. 3

   Turn out and spread with butter.

4. 4

   Put together with quartered and sweetened peaches and pile some peaches on top.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 66. The excerpt below is the record exactly as published.

Peach Shortcake 2 cupfuls sugar 34 cupful Crisco 1 cupful milk 1 teaspoonful baking powder 5 eggs ¥% teaspoonful salt 3 cupfuls flour 1 teaspoonful almond extract Quartered peaches

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