Short Cake
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
Nutrition per serving
966Calories
27 gProtein
206 gCarbs
26 gFat
Full nutrition (21 nutrients)
Calories966 kcal
Protein27 g
Carbohydrates206 g
Sugars13 g
Total Fat26 g
Cholesterol63 mg
Sodium7.8 mg
Potassium346 mg
Calcium52 mg
Iron14 mg
Magnesium67 mg
Phosphorus276 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin B60.2 mg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Water29 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 121. The excerpt below is the record exactly as published.
Short Cake Use the rule for biscuit, adding, to the whole amount, 2 more tablespoons of butter, and 1 tablespoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.