Grandmother's Strawberry Short-Cake
From Twentieth century home cook book, 1905
Serves 8
If cream or sour milk is not available, use sweet milk with baking powder.
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
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 12. The excerpt below is the record exactly as published.
Grandmotlier's Strawberry Short-Cake.— Take a coffee-cup of cream or sour milk, beat into it a little salt and a small teaspoonful of soda, and bef ore-it stops foaming stir in enough flour to enable you to roll it out, but be sure not to get it very stiff. Roll into three circles, spread butter on top of each, and place one on top of PASTRY AND PUDDINGS. 29 the other. Bake until well done, then pull the three layers apart, butter one and cover with struv/berries, then butter the second and lay, crust downwards, over the first; thea another layer of strawberries, and cover with the third crust. Set in the oven a few minutes, and then, before serving hot, with cream, cover the top crust with large fresh strawberries. Before making the crust, stir into three pints of ripe, rich strawberries a coffee-cup of granulated sugar, and leave it covered over until the crust is done. If cream or sour milk is not plenty, use sweet milk, and sift into the flour two teaspoonfuls (scant) of baking powder, and as you roll out spread on three tablespoonfuls of ice-cold butter
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