Americandessert
Box Shortcakes
From The fun of cooking, 1915
Bought sponge-cakes are recommended for this recipe.
Presented as published in 1915. 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 fun of cooking (1915) by Caroline French Benton, page 28. The excerpt below is the record exactly as published.
BOX SHORTCAKES Get from the baker's some small, oblong sponge-cakes; with a sharp knife mark all around the top edge, and then take out the middle part, leaving small, empty boxes. Fill these heaping full of sliced berries, or, if you can get them, small field berries, and cover the tops with powdered sugar; pass a pitcher of cream
Cook this with the app: pantry check, scaling, and the assistant.