Americandessertvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Blackberry Shortcake
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 61. The excerpt below is the record exactly as published.
BLACKBERRY SHORTCAKE. Sift together three cups of pastry flour, one teaspoonful of salt, and six level teaspoonfuls of liaking-powder ; with the tips of the fingers, well floured, work in one-third a cup of butter and mix with about one cup and-a-half of milk and water to a soft dough ; spread in two buttered pans, smoothing the dough with a knife or spoon. When l)ak( d, butter the under crust, and put together with two baskets of blackberries that have been standing mixed with granulated sugar for some time. Sprinkle the. berries on top of the cake with powdered sugar
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