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
No method was recorded for this recipe.
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 4. The excerpt below is the record exactly as published.
SHORT CAKE Two and one-half cupfuls White Rose self-rising flour, 1 egg (yolk and white), % cupful (scant) lard and butter mixed. Moisten with milk and water.
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