Peach Shortcake
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
Method
Cream shortening and sugar together.
Add milk, and eggs one by one, beating well after each addition.
Sift flour with baking powder and salt, add to the mixture, and stir in the almond extract.
Divide into two greased layer tins and bake at 350°F for 20 minutes.
Turn out, spread with butter, assemble with sweetened quartered peaches, and pile peaches on top.
Original recipe, verbatim
Peach Shortcake
2 cupfuls sugar yi cupful Crisco
1 cupful milk 1 teaspoonful baking powder
5 eggs yi teaspoonful salt
3 cupfuls flour 1 teaspoonful almond extract
Quartered peaches
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. Mix and divide into two layer tins that have
been greased with Crisco and bake twenty minutes in moderate oven.
Turn out and spread with butter. Put together with quartered and sweet-
ened peaches and pile some peaches on top.
Sufficient for one cake.
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.