Raised Shortcake
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Serve with fruit or preserves.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 264. The excerpt below is the record exactly as published.
RAISKD SHORTCAKE. Put in a large earthen bowl three cupfuls of light bread- dough, made as directed in either of the recipes for home- made bread ; add to the dough three raw eggs beaten for two minutes, with three tablespoonfuls of sugar and three tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.