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Cream Short-Cake
From Original White House Cookbook, 1887
Serves 6
This crust is great for fruit short-cakes.
Presented as published in 1887. 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
391Calories
10 gProtein
69 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein10 g
Carbohydrates69 g
Fiber0 g
Sugars2.1 g
Total Fat14 g
Saturated Fat4.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0 g
Cholesterol37 mg
Sodium411 mg
Potassium176 mg
Calcium59 mg
Iron4.7 mg
Magnesium26 mg
Phosphorus132 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate134 mcg
Choline0 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 171. The excerpt below is the record exactly as published.
CREAM SHORT-CAKE. Sift one quart of flne white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoonful of white sugar. Add a beaten egg to a cup of sour cream, turn it into the other ingre- dients, dissolve a teaspoonful of soda in a spoonful of water
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