vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Short-Cake
From Twentieth century home cook book, 1905
Serves 1
Serve with sugar and sweet cream.
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 Twentieth century home cook book (1905) by Francis Carruthers, page 13. The excerpt below is the record exactly as published.
Pineapple Short-Cake. — A couple of hours before bringing the cake on the table, take a very ripe, finely-iiavored pineapple, peel it, cut it as thin as wafers, and sprinkle sugar over it liberally ; then cover it close. For the short-cake take sufiicient flour for one pie-dish, of butter the size of a small egg, a tablespoonful or two of sugar, the yolk of an egg, two teaspoonfuls of baking powder, a very little salt, and milk enough to make a very soft dough
Cook this with the app: pantry check, scaling, and the assistant.