Orange Shortcake

Ingredients

• 1 pint flour
• 2 tablespoons butter
• 2 teaspoons baking-powder
• J4 teaspoon salt
• I cup milk
• I egg beaten
• five or six sweet oranges

Method

1. 1

   Sift the flour, salt and baking-powder twice, rub the butter in flour, mix soft as you can handle, roll out in two cakes long for a long square tin; just butter the under one and lay one on top of the other; mark the top one with a fork.

2. 2

   Stand in a cold place or in ice-box fifteen minutes, then bake in hot oven about thirty minutes.

3. 3

   Before making the cake, peel five or six sweet oranges and cut in small pieces around the core, taking out the seeds, let stand till cake is in the oven, then drain off the juice and sprinkle a cup or more of sugar on them; spread between the layers and set in oven three to four minutes.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 67. The excerpt below is the record exactly as published.

Orange Shortcake. 1 pint flour 2 tablespoons butter 2 teaspoons baking-powder J4 teaspoon salt I cup milk I egg beaten Sift the flour, salt and baking-powder twice, rub the butter in flour, mix soft as you can handle, roll out in two 174 The Queen Cook Book cakes long for a long square tin; just butter the under one and lay one on top of the other; mark the top one with a fork. Stand in a cold place or in ice-box fifteen minutes, then bake in hot oven about thirty minutes, then take out of oven, let stand three minutes, then separate the two layers, butter the two insides, as for eating. Before making the cake, peel five or six sweet oranges

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