Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blueberry Shortcake
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
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
Nutrition per serving
346Calories
2 gProtein
85 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories346 kcal
Protein1.6 g
Carbohydrates85 g
Fiber0 g
Sugars71 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium194 mg
Calcium28 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 50. The excerpt below is the record exactly as published.
Blueberry Shortcake Bake a shortcake from a rich biscuit dough and when done split open and fill with the following: To 1 qt blueberries add y^. cup water, 1 cup sugar and 1 tablesp cornstarch
Cook this with the app: pantry check, scaling, and the assistant.