Rich Shortcake
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 33. The excerpt below is the record exactly as published.
teaspoon salt. 2 teaspoons baking pouder. SHORTCAKE i cup butter. 3 cup milk. 1 egg- Mix and sift tlie dry ingredients 4 times, cut and rub in the butter, add the milk, lastlv the beaten ess. Spread on a buttered biscuit tin and bake in a quick oven. Split apart at edge, cooling 5 minutes then spread M'ith softened butter and fill with fruit. RICH SHORTCAKE 2 cups Purity Flour, i cup sugar. i teaspoon salt. 3 teaspoons baking powder. h cup butter. 3 cup milk. 1 egg. Mi.\ and sift dry ingredients 3 times. Rub in the butter, add milk and beaten egg. Bake in a round buttered pan. Bake 15 minutes. Split cake and spread with a sweetened fruit mixture. Add the same mixture to top and garnish with whipped cream. APPLE DUMPLINGS 2 cups Purity Flour. 2 teaspoons baking powder. J teaspoon salt. J cup shortening. I cup milk. 4 apples. Cinnamon or nutmeg. Sugar. Sift flour, baking powder and salt. Work in the shortening and mix to a dough with milk. Roll into square sheet, I inch thick and cut into 4 pieces. Lay a cored and pared apple on each piece, fill the centre witli sugar and spice. Then draw the paste to cover the apple, make smooth, and bake on a buttered dish. When nearly baked, brusli with milk, dredge with granulated sugar, and return to the oven. Serve hot with hard sauce. Page Pifty-four puRiiy FLOUR More Bread and Better Bread COTTAGE PUDDING 1 cup sugar
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