Cranberry Short-Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 8
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 75. The excerpt below is the record exactly as published.
d salt I teaspoonful. Baking soda one-half tea-spoonful. Flour sifted in to make the consistence of batter. Cover up, and if not too cold may stand on the table ; otherwise place it where it will keep moder- ately warm, and in the morning after breakfast it will be light ; now add lard i table-spoonful, then sift in flour and stir Vv^ith a spoon until it can be put out on a bread board, and continue to work in more flour until it has been brought to the proper 2}2 DOMESTIC GUIDE. Stiffness for baking; divide into 5 loaves, place in a warm place for i hour or until it rises, then bake — and if you follow the rule you will have nice bread. RAISED BISCUIT. Milk I pint. Egg I. Butter two table-:>poonfuls. Sugar one-half pound. Baked potatoes 2, good size, scraped out and mashed. Salt I tea-spoonful. Yeast about i tea-cupful. Flour enough to give it the right consistence. Mix all and let it stand over night ; in the morn- ing mix by hand with as little additional flour a possible. This will make about 3 pans of very nice biscuits. If a plain biscuit is desired leave out the sugar. CRANBERRY SHORT-CAKE. Butter one-half cup. Sour milk i cup. Soda I tea-spoonful. Salt one-half tea-spoonful. Flour to make the consistency of biscuits. Bake in a tin. Split in halves while warm and butter both sides (that is both pieces.) Stew one quart cranberries
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