Red Raspberry Short Cake
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 118. The excerpt below is the record exactly as published.
RED RASPBERRY SHORT CAKE. Mary Stone Welch, San Diego, Cal. — One quart flour, one level teaspoon soda; sift well; pinch salt, two full tablespoons shortening; rub in thoroughly one pint sour milk and cream or buttermilk. If rich use less shortening. Try, by mixing teaspoon milk
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