Mulberry Shortcake

Ingredients

• 1 quart of berries
• 1/2 cupful of sugar
• 1/2 cupful of water
• 1 quart of flour
• 2 teaspoonfuls of baking powder
• 1 teaspoonful of salt
• 1/2 cupful of sugar
• 1 large teaspoonful of shortening

Method

1. 1

   Mash berries with sugar and water.

2. 2

   For the cake, sift flour with baking powder, salt, and sugar.

3. 3

   Mix in shortening and enough water or milk for a soft dough.

4. 4

   Bake in greased tins.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 33. The excerpt below is the record exactly as published.

Mulberry Shortcake. Where the large, luscious French mul- berries can be secured, a shortcake of a U9 August. type rivaling that of the strawberry may be made. One-fourth of the berries gathered should be reddish and tart. Failing these (as when purchased ready picked) lemon juice will supply a suitable degree of acidity. Clip the stems of i quart of berries, then mash, stirring in ^ cupful of sugar and yi cupful of water. Set this aside and spread on the cake, just before serving. For the cake itself, sift with i quart of flour 2 tea- spoonfuls of baking powder, i teaspoon- ful of salt and ^ cupful of sugar. Into the centre of this stir i large teaspoonful of shortening and just sufficient water or milk to make a soft drop dough (not to be touched with the hands). Bake at once in hot, greased baking tins in a rather quick oven. This will split readily and may be spread with butter just before serving. 3. — Clams a la Norfolk. Chop fine i pint of clams. Mix to a paste 2 tablespoonfuls each of butter and flour and rub into it the hard boiled yolks of 4 eggs. Cook the clams slowly in i tablespoonful of butter, but do not let them color. In five minutes add paste; when it begins to melt 190 Augusts add gradually i pint of milk and stir until smoothly thickened. Season with i scant teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.