Rich Strawberry Short Cake
From Two hundred tested recipes, 1920
Presented as published in 1920. 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 Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 18. The excerpt below is the record exactly as published.
f cup butter, 114 cups sugar, % cup milk, 134 cups flour, ™% lb. chocolate, 3 eggs, %4 spoonful soda, 1 spoonful cream of tartar. Scrape or cut chocolate fine, add 5 tablespoonfuls sugar and 3 tablespoonfuls water (boiling) to the chocolate. Stir over fire until glossy and smooth, then stir into beaten sugar and butter; add to this the eggs well beaten ,then milk and flour. MRS. A. SALLS: 70 KNOX GELATINE is clear and sparkling. RICH STRAWBERRY SHORT CAKE Two cups flour, % cup sugar, 4 teaspoonfuls baking powder, 1% teaspoon salt, few grains nutmeg, I egg, 1/, cup butter, 1% tablespoonfuls lard. 1/, cup milk. Mix dry ingredients and sift twice, work in shorten- ing with tips of fingers, add egg well beaten, and milk; bake. Split cake and spread under layer with cream sauce. Cover with strawberries that have been sprinkled with powdered sugar. JAPANESE FRUIT CAKE Six eggs, I lb. sugar, 1 lb. flour, % lb. butter, 1 cup sweet milk, 2 teaspoonfuls baking powder, I teaspoon- ful lemon, I cup seeded raisins, I teaspoonful ground spice, I teaspoonful cloves, I teaspoonful cinnamon. Put this in half of the batter; make a 5-layer cake. FILLING: 1 cocoanut, juice of 2 lemons, 2 cups sugar, I cup boiling water, thicken with a little corn- starch. Beat until cold, put between layers; plain white icing on outside. MRS. CAM EASTON. MOLASSES CAKE Cream 2 tablespoonfuls of butter, 2 tablespoonfuls of sugar; add 1 egg
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