Raspberry Shortcake

Ingredients

• a level teaspoonful of baking powder
• a scant half teaspoonful of salt
• a cupful of flour
• lard or butter (butter is best)
• a very small quantity of milk
• lots of berries
• thick, rich cream

Method

1. 1

   Mix dry ingredients, work in butter, add milk to form dough.

2. 2

   Roll out, cut into cakes, bake until golden.

3. 3

   Serve with crushed berries and cream.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 12. The excerpt below is the record exactly as published.

RASPBERRY SHORTCAKE RASPBERRY SHORTCAKE, with the assistance of a rich and kindly disposed cow, meaning lacteal fluid on same — ^that is my chief debauch ! Recipe {for two people) Sift a level teaspoonful of baking powder and a scant half teaspoonful of salt through a cupful of flour. See that the mixture is thorough. Take lard or butter (butter is best) and work it well into the flour until it crumbles under the fingers. Use plenty of finger work. Now add a very small quantity of milk and work into a dough that is easily rolled and flattened on a floured board. Roll out and cut in round cakes to fit cake tins. Have cakes about a half inch thick. Bake in a moderate oven until light golden in color. In serving have lots of berries — half of them — crushed. Split the shortcakes and butter them, if desired. Above all use thick, rich cream

Cook this with the app: pantry check, scaling, and the assistant.