Short Cake
From The Institute cook book, 1913
Serves 8
Strawberries make the best short cake, but other berries and sliced peaches are also good.
Presented as published in 1913. 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 The Institute cook book (1913) by Helen Cramp, page 126. The excerpt below is the record exactly as published.
SHORT CAKE Puff-paste makes the finest short cake. Bake the crust in two rounds and arrange them in layers, buttering each and covering thickly with fruit, sugar and a little cinnamon if liked. Over the top layer of fruit spread whipped cream or a meringue made of the whites of two eggs and two tablespoons of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.