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Currant Shortcake
From The home cook book, 1905
Serves 4
Serve with pulverized sugar on top.
Presented as published in 1905. 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
918Calories
15 gProtein
215 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories918 kcal
Protein15 g
Carbohydrates215 g
Fiber0 g
Sugars100 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium943 mg
Potassium537 mg
Calcium284 mg
Iron9.2 mg
Magnesium62 mg
Phosphorus277 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C203 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.8 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 148. The excerpt below is the record exactly as published.
CURRANT SHORTCAKE Sift one teaspoon of salt, three teaspoons of baking powder and one quart of flour; then rub into it four table- spoons of butter. Add enough sweet milk to work into a soft dough. Divide into two parts, and pat out so as to fit two oblong pans and bake in hot oven. When done, split and spread with butter. Have ready one quart of currants stripped from stems. Put in a bowl and add one pint of sugar
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