Raspberry Shortcake

Ingredients

• Four cups flour
• two cups milk
• two tablespoonfuls lard
• or lard and butter
• three teaspoonfuls baking-powder
• salt
• one quart raspberries

Method

1. 1

   Roll out a little more than half the dough into a sheet to cover the bottom of a deep biscuit-pan.

2. 2

   Spread the berries thickly on this, sprinkle with sugar, and of the remaining dough make a top crust.

3. 3

   Bake in a steady oven, cut into squares, and eat hot with butter and sugar, or with sugar and cream.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 15. The excerpt below is the record exactly as published.

wo tablespoonf uls lard, two teaspoonf uls baking-powder, a little salt, milk enough to make a soft dough. Handle the dough as little as possible, and bake quickly. 9. Hominy boUed in Milk. Poached Eggs. Fried Bacon. Raspberry Shortcake. Tea. Cocoa. Baspberry Shcrrtcake. — Four cups flour, two cups milk, two tablespoonf uls lard, or lard and butter, three teaspoonfuls baking-pow- der, salt, one quart raspberries

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