Peanut Jumbles
From The royal baker and pastry cook, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 34. The excerpt below is the record exactly as published.
1% pints flour, Mi teaspoon Royal Baking Powder, 1 cup milk. Mix butter, sugar, and eggs smooth; add flour sifted with powder, and milk ; mix into dough, soft enough to handle conveniently ; flour the board, roll out dough, thin ; cut out with bis- cuit-cutter ; lay on greased baking- tin, bake in hot oven 5 or 6 minutes. Soft Cookies. — 1 cup butter, IMi cups sugar, 2 eggs, 3 tablespoons milk, 1 teaspoon Royal Baking Powder, just enough flour to roll out to a soft dough. Sprinkle with sugar be- fore rolling, cut in rounds, bake in quick oven. Cocoanut Cookies. — 1 cup butter, 2 cups sugar, 2 eggs, 1 cup grated cocoanut, 1 tea- spoon vanilla, 2 teaspoons Royal Baking Pow- der, flour to roll out. Bake pale brown. Plain Cookies. — Mi cup butter, IMi cups sugar, 2 beaten eggs, 1 cup water, 1 teaspoon grated nutmeg, 1 cup flour sifted with 1 tea- spoon Royal Baking Powder, sufficient flour added to make a soft dough. Roll out, cut into cookies, and bake pale brown in moderate oven. Anise-seed Cakes. — 8 eggs, 1 pound sugar, 1 scant pound flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 tablespoon anise-seed. Beat eggs and sugar together 30 minutes, then add anise, flour mixed with powder, and roll out thin. Cut in fancy shapes and bake on flat tins in quick oven. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 18 THE ROYAL BAKER AND PASTRY COOK Albert Cakes. — Yolks 6 eggs, white 1 egg, 5 ounces sugar, 5^4 ounces blanched and chopped almonds, 3 ounces flour, Mi teaspoon Roym Baking Powder, 1 ounce chopped can- died orange peel, Mi teaspoon extract cinnamon, pinch cloves, grated rind lemon. Bake in small patty-pans in moderate oven. Buttercups. — 2 tablespoons butter, 1 cup sugar, yolks 9 eggs, 1 teaspoon vanilla, % cup milk, 3 cups flour, 2 teaspoons Roy^ Baking Powder. Bake in patty-pans, ice with boiled icing, tinted yellow. Jumbles. — 1 cup butter, 1 cup sugar, 4 eggs, 2 cups flour. Mi teaspoon Royal Baking Powder. Rub together the butter and sugar ; add the beaten eggs, and flour sifted with the powder ; flour the board, roU out the dough rather thin, cut with jumble-cutter, or any you may have; roll in sugar, lay out on greased tin (fig. XIII); bake in fairly hot oven 10 minutes. Peanut Jumbles. — cups butter, 2 cups sugar, 6 eggs, 1V<2 pints flour, ^ cup corn-starch, 1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon. Mi cup chopped peanuts, mixed with Mj cup granulated sugar. Rub the but- ter and sugar smooth ; add the beaten eggs, the flour, corn-starch, and powder, sifted to- gether, and the extract; flour the board, roll out the dough rather thin, cut out with bis- cuit-cutter, roll in the chopped peanuts and sugar, lay on greased baking-tin (fig. XIII) ; bake in rather hot oven 8 to 10 minutes. Little Spice Cakes. — 1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon vanilla, 1 tablespoon black coffee, V4 teaspoon salt, 2 teaspoons cocoa, 1 teaspoon extract cinnamon, 1 teaspoon extract nutmeg, 2 ounces com-starch, 1 cup flour, 1 teaspoon Royal Baking Powder. Mix as for cakes with butter, and bake in patty- pans in a hot oven. Little Chocolate Cakes. — 2 tablespoons butter, 1 cup sugar. Mi cup water, IMi cups flour, pinch salt, 1 teaspoon Royal Baking Powder, 2 eggs, 4 tablespoons grated chocolate melted over hot water, 1 teaspoon extract vanilla. Put together as for cake with butter ; bake in patty-pans in moderate oven. Scotch Cakes. — 1 pound flour, \>2. pound butter. Ml teaspoon Royal Baking Powder, % cup granulated sugar,
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