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Corn Flour or Rice Flour Shortcake

Name: Corn Flour or Rice Flour Shortcake
Yield: 3 servings
Ingredients: 1 Cup Milk; 6 to 8 Teaspoons fat; 1 Tablespoon Sugar; 1 Teaspoon Salt; 6 Teaspoons Baking Powder; 2 2-3 Cups Corn Flour; or 2'^ Cups Rice Flour

From The bride's cook book, 1915

Serves 3

These amounts will make 12 average servings.

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

Nutrition per serving

851Calories

17 gProtein

184 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories851 kcal

Protein17 g

Carbohydrates184 g

Fiber5.3 g

Sugars9.2 g

Total Fat5.9 g

Saturated Fat1.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol9.7 mg

Sodium1754 mg

Potassium363 mg

Calcium628 mg

Iron6.2 mg

Magnesium70 mg

Phosphorus477 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A26 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.8 mg

Folate190 mcg

Choline14 mg

Caffeine0 mg

Water96 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 28. The excerpt below is the record exactly as published.

CORN FLOUR OR RICE FLOUR SHORTCAKE 1 Cup Milk 6 to 8 Teaspoons fat 1 Tablespoon Sugar 1 Teaspoon Salt 6 Teaspoons Baking Powder 2 2-3 Cups Corn Flour or 2'^ Cups Rice Flour

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