Fruit Drop Cakes
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Cream Crisco and sugar together, then add well-beaten egg yolks.
Beat egg whites stiffly and fold in alternately with the milk.
Add sifted flour, baking powder, and salt, followed by fruits, nuts, and vanilla extract.
Divide the mixture into greased and floured gem pans.
Bake in a moderate oven at 350 degrees Fahrenheit for 20 minutes.
Original recipe, verbatim
Fruit Drop Cakes
1 cupful sugar 4 tablespoonfuls chopped nut
yi cupful Crisco meats
2 cupfuls flour 2 tablespoonfuls chopped candied
2 teaspoonfuls baking powder citron peel
1 teaspoonful salt 3 eggs
4 tablespoonfuls currants ^ cupful milk
1 teaspoonful vanilla extract
Cream Crisco and sugar together, add yolks of eggs well beaten.
Beat whites stiffly and add alternately with milk. Add sifted flour, baking
powder and salt, then fruits, nuts and extract. Divide mixture into
Criscoed and floured gem pans, and bake twenty minutes in moderate oven.
Sufficient for eighteen drop cakes.
103
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.