Currant Shortcake

Ingredients

• two cups of flour
• two teaspoonfuls of baking powder
• one tablespoonful of granulated sugar
• one-half of a cup of butter
• one cup of milk
• one quart of picked currants
• one cup of sugar

Method

1. 1

   Mix flour, baking powder, and sugar.

2. 2

   Rub in butter, add milk, and mix.

3. 3

   Beat egg and add to dough.

4. 4

   Bake in greased tins.

5. 5

   Mix currants with sugar, mash, and serve with the shortcake.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 28. The excerpt below is the record exactly as published.

Currant Shortcake. Add to two cups of flour two teaspoonfuls of baking powder and one tablespoonful of granulated sugar ; rub in one-half of a cup of butter and add one cup of milk, mixing quickly but thoroughly. Beat one egg lightly without separating, add to the dough, mix well and turn into greased pie tins. Bake twenty minutes, or to a delicate brown, in a quick oven. Mix one quart of picked cur- rants with one cup of sugar

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