Friday, April 6, 2018

Peanut Cake (1911)

"Remove the brown hulls from 2 cupfuls of shelled peanuts, chop them fine, and slightly flour. Cream 1 cup of sugar and 1/2 cup of butter together; beat the white of 1 egg until it will pile up, beat the yolk, add to butter and sugar and beat.

"Add 1 cup of sweet milk, 2-1/2 cups of flour, and 2 heaping teaspoonfuls of baking powder. flavor to taste, and add the nuts last."

(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Grace Gaffin Price of Oregon, Illinois.. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women whose Pennsylvania Dutch tradition placed high value on culinary excellence.")

More "Lost" Recipes from the Inglenook Cookbook
Potato Chowder with Bacon (1911)

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