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Raspberry Shortcake
From Cooking for profit, 1886
Serves 8
Cost approximately 2.5 cents a cut.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 183. The excerpt below is the record exactly as published.
Raspberry shortcake with cream, (No. 595 ; 2 dinner plate size ; paste 27 ; berries and sugar 30; 24 cuts 57 cents.) Cream 40, milk 18. coffee, tea, sugar 14, butter 15. Total, $1 77 ; 25 persons; over 7 centsa plate. 595— Raspberry Shortcake. Boys made a bargain with me that I should make raspberry shortcake for the crowd if they would go and pick the ber- ries. Imposed the condition that they should bring a gallon. Said they would if they could, but it v/as a week too early 3'et for berries to be plenty, 'ihey came home at four o'clock in disorder. Had been in old Barnacle's woods anii the old chap and his hired man came up with switches and wanted to take the berries away from them. Boys called up their big dog to defend them and ran home. I am under solemn promise "not to tell pa." Sorry, for they will be afraid to go to Barnacle's to buy eggs, now. They brought nearly two quarts red raspberries (25 cents.) After looking them over I shook a large cup powdered sugar (5 cents) into them. For the short paste : 8 level cups flour— 2 pounds. 2 cups butter — i pound. Rub the butter into the flour, after first slicing it thin. When well mingled, wet with two small cups waler
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Cook this with the app: pantry check, scaling, and the assistant.