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Economical Short Cake

Name: Economical Short Cake
Yield: 6 servings
Ingredients: 2 cups flour; 1 heaping teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon butter; Milk

From The Institute cook book, 1913

Serves 6

Presented as published in 1913. 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

153Calories

5 gProtein

33 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories153 kcal

Protein4.6 g

Carbohydrates33 g

Fiber0 g

Sugars0 g

Total Fat2.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol5.2 mg

Sodium274 mg

Potassium57 mg

Calcium52 mg

Iron2.4 mg

Magnesium11 mg

Phosphorus62 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate67 mcg

Choline0 mg

Caffeine0 mg

Water4.5 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 126. The excerpt below is the record exactly as published.

ECONOMICAL SHORT CAKE 2 cups flour 1 heaping teaspoon baking powder 1/2 teaspoon salt 1 tablespoon butter Milk

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