Peach or Apple Short Cake
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. 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
711Calories
17 gProtein
104 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein17 g
Carbohydrates104 g
Fiber0 g
Sugars4.4 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol69 mg
Sodium2147 mg
Potassium316 mg
Calcium665 mg
Iron8 mg
Magnesium47 mg
Phosphorus428 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A213 mcg
Vitamin E0.7 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline21 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 16. The excerpt below is the record exactly as published.
Peach or Apple Short Cake. — Fill a deep pie tin with sliced peaches or apples. Make a baking powder crust using one cup flour, two teaspoons baking powder, one-half teaspoon salt, two tablespoons lard or butter, three-eighths cup milk
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