Peach Shortcake

Ingredients

• the beaten yolks of 2 eggs
• 1/2 cup milk
• 1 tablesp melted butter
• 1 cup pastry flour
• 1 teasp baking powder
• the beaten whites of the eggs
• 1/2 cup sugar

Method

1. 1

   Beat yolks with milk, melted butter, flour, and baking powder.

2. 2

   Fold in beaten egg whites.

3. 3

   Pour into a greased pan, cover with sliced peaches, sprinkle with sugar, and bake until fruit is tender.

4. 4

   Serve with cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 49. The excerpt below is the record exactly as published.

2 teasp baking powder sifted with flour ; enough to make a batter as for layer cake. Bake in three layers. When done, spread each layer with sweetened fruit, and ■ pile some of the fruit on top. — [Miss M. A., Mich. ', •] Shortcake II | Beat 1 egg and ^^ cup sugar well together, add 1 cup thick, ; sour cream, 1 teasp soda dissolved in 3 tablesp hot water, j salt, and flour enough to make a stiff dough that will drop j from the spoon. Bake about i/^ hour in a quick oven. When ' done, remove from tin, dip a sharp knife in hot water, and cut ^pen the cake. Any kind of fruit may be used as filling. To be ; eaten with sweetened cream. — [Mrs. J. O. W., N. Y. j Buckwheat Shortcake \ To 3 cups buttermilk add 1 teasp soda and buckwheat flour j to make a dough a little thicker than for griddle cakes. Spread i in greased pans about 1 inch thick. This is a very fine and wholesome shortcake, without shortening. Do not use any ■ eggs or shortening. — [Mrs. J. S., Pa. ; Rhubarb Shortcake i Make a shortcake of rich biscuit dough and when done, split J open, butter each piece, and spread with sweetened rhubarb, ! which has been stewed in a double boiler without a bit of water I being added. Garnish with whipped cream and serve warm. If ; no double boiler is at hand, one may be improvised by setting a j granite covered basin inside of another larger dish, which has ! been partially filled with boiling water. — [Mrs. N. M. P., N. H. ' Peach Shortcake ■ To the beaten yolks of 2 eggs add i/^ cup milk, 1 tablesp ' melted butter and 1 cup pastry flour sifted with 1 teasp bak- ^ ing powder. Beat well and then fold in the beaten whites of ' the egg

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