A Breakfast Shortcake
From The national course in home economics, 1917
Serves 2
It is to be eaten hot and is nice for breakfast on a cold morning.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 306. The excerpt below is the record exactly as published.
A BREAKFAST SHORTCAKE. Take a teacupful of sweet milk and two spoonfuls of rich SAveet cream. Add salt and stir in a spoonful at a time of coarse flour or "shorts
Cook this with the app: pantry check, scaling, and the assistant.