Currant Shortcake

Ingredients

• two cupfuls of flour
• one and a half teaspoonfuls of baking-powder
• a half teaspoonful of salt
• one rounded teaspoonful of butter
• enough milk to make a soft dough
• a box of currants
• two tablespoonfuls of powdered sugar

Method

1. 1

   Make biscuit dough, bake for 30 minutes.

2. 2

   Split and butter while hot.

3. 3

   Mash currants with sugar, spread on biscuit, top with meringue and decorate.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 62. The excerpt below is the record exactly as published.

CURRANT SHORTCAKE This shortcake will be liked as well as, if not better than, one made of strawberries. The latter has an established reputation, which is based largely upon its attractive appear- ance, but, as a rule, it is disappointing to the taste. Short- cake can be made quite as inviting with currants as with strawberries, and the tartness of the fruit gives it a flavor which is especially grateful in hot weather, when currants are in season. Receipt for one currant shortcake which is enough to serve to six persons .- Make a biscuit dough as follows : Sift together twice two cupfuls of flour, one and a half teaspoonfuls of baking-pow- der, and a half teaspoonful of salt (they must be thoroughly mixed) . When this is done, rub in one rounded teaspoonful of butter or lard or cottolene, then add enough milk to make a soft dough. Use a fork to stir in the milk. Mix it lightly and quickly together, making the paste a little too soft to No. 151. STRA«RKI;RY-( ARE \VITII WHU'PKD CREAM. Nl). 1.52. STEAWBKRRY-CAKE WITH ■VIERINCUE. NO. 1.53. STRAWBKHRY-CAKE WITH MKRINIJL'E. NO. 154. CDRl!.VNT-SIIClRTe.\KE. NO. 1.5.5. CUKE.VNI-SHOKTCAKi; CUT. HOT DESSERTS — COLD DESSEETS —PIES — TARTS 1G3 roll. Turn it into a well-greased pie-tin, smooth the top with a wet knife, and put it at once into a hot oven to bake for thirty minutes. When it is taken from the oven trim the edges and split the biscuit in two, using two forks so as to tear, not cut, it apart. Spread each half with butter while it is still hot. Stem a box of currants. Reserve a few of the finest ones to decorate the top of the shortcake. Put the rest of the currants into a bowl and mash them, add enough sugar to sweeten to taste, and let them stand an hour or more before using them. Spread the mashed currants over one half of the buttered biscuit, lay the other half on it. Cover the top with me- ringue made of the whipped whites of two eggs sweetened with two tablespoonfuls of powdered sugar

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