vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Individual Shortcakes
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
557Calories
10 gProtein
75 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein10 g
Carbohydrates75 g
Fiber0 g
Sugars25 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol151 mg
Sodium684 mg
Potassium127 mg
Calcium228 mg
Iron4.3 mg
Magnesium21 mg
Phosphorus197 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E0.9 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate113 mcg
Choline79 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 68. The excerpt below is the record exactly as published.
INDIVIDUAL SHORTCAKES— Sift two cups of flour, three teaspoons of baking powder, and one-half level teaspoon of salt together. Add two well beaten eggs and one-half cup of melted butter. Beat and pour into greased muffin pans until they are two-thirds full. Bake in a hot oven, then split and butter. Crush a quart box of any kind of berries, sprinkle with one-half of cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.