Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Modern Strawberry Shortcake
From The complete cook book, 1900
Serves 13
May be eaten hot or cold.
Presented as published in 1900. 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
375Calories
6 gProtein
57 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein5.6 g
Carbohydrates57 g
Fiber0.1 g
Sugars31 g
Total Fat21 g
Saturated Fat7.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol99 mg
Sodium143 mg
Potassium101 mg
Calcium77 mg
Iron2.1 mg
Magnesium13 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C2 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate56 mcg
Choline34 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 105. The excerpt below is the record exactly as published.
MODERN STRAWBERRY SHORTCAKE. Beat to a cream one-half cup butter, add, gradually one cup sugar, juice of half a lemon, three well-beaten eggs, and lastly three and one-quarter cups of flour, in which one-quarter teaspoonful salt and two teaspoon- fuls baking powder have been mixed; beat well and pour into three well greased pans; bake twenty minutes in a .moderate oven. Sprinkle one scant cup of sugar over three pints of hulled berries, spread between layers of cake and also on top of last one. Pile high with whipped cream ; one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.