Fruit Shortcakes
From Most for your money cookbook, 1938
Presented as published in 1938. 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
1077Calories
17 gProtein
133 gCarbs
54 gFat
Full nutrition (32 nutrients)
Calories1077 kcal
Protein17 g
Carbohydrates133 g
Fiber1.8 g
Sugars32 g
Total Fat54 g
Saturated Fat7.3 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol2.6 mg
Sodium2543 mg
Potassium422 mg
Calcium133 mg
Iron6.5 mg
Magnesium44 mg
Phosphorus1223 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin C0.3 mg
Vitamin A5.2 mcg
Vitamin E1.8 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate148 mcg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 66. The excerpt below is the record exactly as published.
FRUIT SHORTCAKES With fruit in season, or fruit in cans, a fruit shortcake is a quickly made dessert and a decidedly satisfying finish to a plain dinner. Of course it should never follow a heavy one. Add 2 tablespoons short- ening and I tablespoon sugar to biscuit recipe
Cook this with the app: pantry check, scaling, and the assistant.