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Peach Shortcake
From Lessons in cooking through preparation of meals, 1912
Serves 2
Alternatively, make individual shortcakes.
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
579Calories
14 gProtein
99 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories579 kcal
Protein14 g
Carbohydrates99 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat3.3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.5 g
Cholesterol0 mg
Sodium2693 mg
Potassium173 mg
Calcium547 mg
Iron8 mg
Magnesium36 mg
Phosphorus330 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 225. The excerpt below is the record exactly as published.
Peach Shortcake 2 c flour, 4 t baking powder, i^ t salt, 2 T shortening, ^ c water or milk
Cook this with the app: pantry check, scaling, and the assistant.