Peanut Cakes

Ingredients

• Stir 4 ounces butter
• 1/2 pint of powdered sugar
• the yolks of 2 eggs
• 1 whole egg
• flavor with the grated rind of 1 lemon
• 1/2 pound of flour
• 1 teaspoonful baking powder
• 1 gill of milk
• 1 pint of peanuts

Method

1. 1

   Stir butter with powdered sugar to a light white cream, add yolks and whole egg, stir for 5 minutes, flavor with lemon rind; sift flour with baking powder, add alternately with milk.

2. 2

   Butter jelly tins, sprinkle with bread crumbs, divide batter, smooth, and bake in a medium-hot oven.

3. 3

   Shell peanuts, break half, boil sugar with water until yellow, beat egg whites, add boiling sugar while beating, add rum or sherry, cool.

4. 4

   Layer cakes with icing and peanuts.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 372. The excerpt below is the record exactly as published.

Peanut Cakes. — Stir 4 ounces butter with Y^ pint of powdered sugar to a light white cream, add the yolks of 2 eggs and 1 whole egg, stir 5 minutes, flavor with the grated rind of 1 lemon ; then sift Yt pound of flour with 1 teaspoonful baking powder, add the flour alternately with 1 gill of milk to the above mixture. Butter 2 medium-sized jelly tins and sprinkle them with bread crumbs, divide the cake batter equal in the pans, smooth them over with a broad-bladed knife, and bake in a medium-hot oven till done. In the meantime shell 1 pint of peanuts

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