Americandessert

Pineapple Shortcake

Name: Pineapple Shortcake
Yield: 6 servings
Cuisine: American
Ingredients: a rich biscuit crust; the top thickly with crushed or grated pineapple

From The Henderson cook book, 1914

Serves 6

Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 64. The excerpt below is the record exactly as published.

PINEAPPLE SHORTCAKE. Make a rich biscuit crust, very short and slightly sweet- ened. Bake in a sheet or round fully an inch thick. Split while hot and butter generously, spreading the top thickly with crushed or grated pineapple

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