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Orange Shortcake
From The Times cook book, no. 2, 1905
Serves 3
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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 137. The excerpt below is the record exactly as published.
ORANGE SHORTCAKE. Mrs. Jen- nie Rothrock, Whittier, Cal. — Peel and slice thin half dozen oranges in a porcelain vessel; sprinkle with one cup of sugar and set on back of range or over a pan of hot water, allowing the sugar to dissolve and make a syrup. Make a rich biscuit dough and divide in two parts and roll to the desired size; spread one portion with butter; place the second on top and bake. When done separate and spread with butter and arrange the sliced oranges, leaving the juice in the pan; to this add the grated rind and juice of one orange, and one teaspoon flour
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