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Apricot Shortcake
From The Rural cook book, 1907
Serves 1
A sweet sauce can be made with fruit juice, cornstarch, butter, and lemon juice.
Presented as published in 1907. 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 Rural cook book (1907), page 69. The excerpt below is the record exactly as published.
Apricot Shortcake, — Drain the juice away from the fruit, and cut it in small pieces. Set tn a warm place and proceed to mix the cake. This calls for one ci^iful of flour, four teaspoonfuls of baking powder, two' teaspoonfuls of sugar, and half a teaspoonful of salt sifted together. Into this work four tablespoon fuls of butter, add three-fourths of a cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.