Rhubarb Short Cake
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 57. The excerpt below is the record exactly as published.
Rhubarb Short Cake.— Stew rhubarb and sweeten to taste. Make a short cake batter, using one-quarter cupful of butter and a half cupful sugar creamed to- gether, one egg well beaten, one quarter cupful sweet milk and one cupful of flour sifted with one teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.