Saturday, July 15, 2017

1943 Peanut Butter Cup Cakes

1943 Peanut Butter Cup Cakes
(for 12 servings)
Fat, ¼ cup
Peanut Butter, ½ cup
Sugar, 1 cup
Eggs, beaten, 2
Flour, sifted, 3 cups
Baking powder, 1 ½ tablespoons
Salt, ½ teaspoon
Milk, 1 cup
Vanilla, 1 teaspoon.
Cream together the fat, peanut butter, and sugar.
Stir in the beaten eggs.
Add sifted dry ingredients alternately with the milk, then the vanilla
Bake in greased muffin tins in a moderate oven about 20 minutes, or until lightly browned.
School Lunch Recipes, by United States Bureau of Human Nutrition and Home Economics, 1943

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