Peach Short Cake
From Standard Paper-Bag Cookery, 1912
Individual short cakes are nicer in paper bag cookery.
Presented as published in 1912. 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
1448Calories
47 gProtein
291 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1448 kcal
Protein47 g
Carbohydrates291 g
Fiber0 g
Sugars0.2 g
Total Fat32 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol249 mg
Sodium81 mg
Potassium586 mg
Calcium103 mg
Iron22 mg
Magnesium107 mg
Phosphorus510 mg
Zinc3.4 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)25 mg
Folate625 mcg
Choline147 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 57. The excerpt below is the record exactly as published.
Peach Short Cake. — Use for this either fresh peaches or canned and make in one large short cake or individual ones which are really nicer in paper bag cookery. For the latter sift together a pint and a half of flour, two tablespoonfuls of salt. Rub in with the tips of the fingers two tablespoonfuls of butter, then add one beaten egg and milk to make a soft dough. Cut out like biscuit, bag and bake in a quick oven. When baked, split in two, spread lightly with butter and fill with the sweetened peaches and whipped cream
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