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Plain Shortcake
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
569Calories
21 gProtein
103 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein21 g
Carbohydrates103 g
Fiber0 g
Sugars6 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol139 mg
Sodium321 mg
Potassium391 mg
Calcium320 mg
Iron7.7 mg
Magnesium52 mg
Phosphorus359 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate212 mcg
Choline95 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 116. The excerpt below is the record exactly as published.
PLAIN SHORTCAKE. Take two cupfuls of flour, two tablespoonfuls of butter, one cupful of milk, one teaspoonful of baking-powder, one egg and a little sale
Cook this with the app: pantry check, scaling, and the assistant.