Red Raspberry Shortcake

Ingredients

• 4 cups sifted flour
• 3 tablespoons baking powder
• 1 teaspoon salt
• 2 tablespoons Crisco
• milk
• 2 quarts red raspberries
• ½ pound marshmallows
• ½ cup confectioners’ sugar
• ½ cup boiling water

Method

1. 1

   Sift baking powder and salt with flour, rub in Crisco, stir in milk to make soft dough.

2. 2

   Bake in hot oven for 30 minutes.

3. 3

   Fill with butter and crushed raspberries mixed with sugar.

4. 4

   Serve with melted marshmallow sauce.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 117. The excerpt below is the record exactly as published.

Red Raspberry Shortcake, Hot Marshmallow Sauce Coffee *Red Raspberry Shortcake—4 cups sifted flour, 3 tablespoons baking powder, 1 teaspoon salt, 2 table- spoons Crisco, milk, and 2 quarts red raspberries. Sift baking powder and salt with flour, rub in Crisco; then with fork stir in lightly and quickly sufficient milk to make soft dough— too soft to roll. Turn it into Criscoed tin, and bake in hot oven 30 minutes. Unmold, .and leaving it inverted, cut circle around top within | inch of edge; lift off circle of crust, and with fork pick out crumb from center, leaving about 34 of an inch of biscuit around sides. Spread inside cake with butter, fill with crushed rasp- berries, which have been standing 4% hour or more mixed with enough sugar to sweeten them. Turn off juice from berries before filling cake. Replace circle of crust, and serve with following sauce: % pound marshmallows, % cup confectioners’ sugar, and ¥% cup boiling water. Cut marshmallows in pieces and melt in double boiler. Dissolve sugar in boiling water, add to marshmallows, and stir until blended. Serve hot with shortcake. July 9 Sardines and Lemon Olives Radishes Cold Roast of Lamb, Mint Sauce Creamed Potatoes Peas Endive and Cheese Salad *Cherry Souffle Iced Tea *Cherry Souffle—4 tablespoons flour, 2 tablespoons Crisco

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