Oyster Short Cake

Name: Oyster Short Cake
Ingredients: 1 quart flour; 4 tablespoons butter; 2 heap- ing teaspoons Royal Baking Powder; 1 teaspoon salt; milk enough to make a very soft dough

From The Raleigh cook book, 1907

Presented as published in 1907. 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

1840Calories

55 gProtein

390 gCarbs

51 gFat

Full nutrition (33 nutrients)

Calories1840 kcal

Protein55 g

Carbohydrates390 g

Fiber0 g

Sugars0 g

Total Fat51 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol126 mg

Sodium3049 mg

Potassium693 mg

Calcium757 mg

Iron29 mg

Magnesium138 mg

Phosphorus1432 mg

Zinc3.7 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline0 mg

Caffeine0 mg

Water59 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 3. The excerpt below is the record exactly as published.

Oyster Short Cake.—1 quart flour; 4 tablespoons butter; 2 heap- ing teaspoons Royal Baking Powder; 1 teaspoon salt; milk enough to make a very soft dough

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