Fruit Short Cake
From A text-book of cooking, 1915
Alternatively, cover the cake with a meringue, garnish with whole fruit, and serve with a Soft Custard Sauce.
Presented as published in 1915. 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
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 92. The excerpt below is the record exactly as published.
FRUIT SHORT CAKE Make a biscuit mixture, using butter for the fat, and with two or three times the quantity of fat used in biscuit mix- ture. Place one half of the mixture in an oiled cake pan, then spread it with a scant quantity of melted butter. Add the remainder of the mixture and bake from 20 to 30 minutes. Remove from the pan, and place on a cake cooler for a few minutes. Split the cake open and fill with crushed and sweet- ened fruits. Place uncrushed fruits on the top, and serve i< CUT" BISCUIT 225 with plain cream or Whipped Cream or Fruit Sauce; or cover the cake with a meringue, garnish with whole fruit, and serve with a Soft Custard Sauce. QUESTIONS What general statement can you make with regard to the effect of increasing the fat in quick breads ? Knowing the change that takes place in a quick bread, when the quantity of fat is increased, state the effect of adding too much fat. What is the purpose of using melted butter in the Short Cake mixture ? Mention some fruits, or fruit combinations, that would be palatable in a Short Cake. How many persons can be served with a Short Cake made with 2 cupfuls of flour
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