Rhubarb Short Cake a la Ericsson Hammond
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve hot with whipped cream.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 121. The excerpt below is the record exactly as published.
Rhubarb Short Cake a la Ericsson Hammond G&teau Croquant de Rhubarbe a V Ericsson Hammond Take three cups of flour, three quarters cup of butter, three tea¬ spoonfuls of Royal Baking Powder, a pinch of salt, two tablespoon¬ fuls of sugar, one egg, a cup and a half of milk, and four cups of stewed sweetened rhubarb. How to Make It. Add the baking powder, salt, and sugar to the flour; rub the butter into the flour lightly; mix the egg to the milk and add it quickly. Put it in a heavy round iron pan that has been well buttered and papered; press it down evenly and brush it over on the top with some cream; bake in a moderate oven, time about twenty-five minutes. When it is baked turn it out; split it in halves and fill itwith the rhubarb that is hot; half of it in between and half of it on the top. Decorate it in stripes with meringue from whites of two eggs sweetened with two tablespoonfuls of sugar
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