Aunt Robbie's Short Cake

Name: Aunt Robbie's Short Cake
Ingredients: 2 cups flour; 2 rounded teaspoons baking powder; yi cup sugar; 1 heaping tablespoonful butter; 1 egg, beaten slightly; added to about ^ cup milk

From The Aunts' Cook Book, 1922

To prevent sogginess, leave in oven with open door after baking.

Presented as published in 1922. 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

Nutrition per serving

1454Calories

38 gProtein

302 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1454 kcal

Protein38 g

Carbohydrates302 g

Fiber0 g

Sugars106 g

Total Fat24 g

Saturated Fat3.8 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol232 mg

Sodium1065 mg

Potassium599 mg

Calcium750 mg

Iron16 mg

Magnesium90 mg

Phosphorus690 mg

Zinc3 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate425 mcg

Choline169 mg

Caffeine0 mg

Water173 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 27. The excerpt below is the record exactly as published.

Aunt Robbie's Short Cake 2 cups flour 2 rounded teaspoons baking powder yi cup sugar 1 heaping tablespoonful butter 1 egg, beaten slightly, added to about ^ cup milk

Cook this with the app: pantry check, scaling, and the assistant.