Recipe: Jewish Purim Cakes

Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten EGGS, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to make a soft BISCUIT dough. Put on a well-floured baking-board. Roll out a half inch thick. Cut into triangles and drop in a kettle of hot rendered butter; fry until a golden brown. Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)