Blackberry Shortcake

Ingredients

• Two qts. flour
• 3 tablespoonfuls butter
• 2 of lard
• 2.5 cups buttermilk or thick sour milk
• yolks of 2 eggs
• a teaspoonful of soda
• salt

Method

1. 1

   Mix the salt in the flour, then work in the shortening; beat the yolks of the eggs; dissolve the soda in a little hot water and add to the above proportion of milk; add these to the first mixture; quickly make into a paste, roll out half an inch thick, having upper and under crust.

2. 2

   Lay the paste in a well greased baking-tin, cover thickly with berries, sprinkle with sugar, cover with the top crust.

3. 3

   Bake about half an hour; cut into squares and eat (splitting these open) with sugar and butter.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 80. The excerpt below is the record exactly as published.

Blackberry Shortcake — Two qts. flour, 3 tablespoonfuls butter, 2 of lard, 2^^ cups butter- milk or thick sour milk, yolks of 2 eggs, a tea- spoonful of soda and salt

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