Short Cake

Name: Short Cake
Ingredients: I cup barley flour; Yi cup white com flour; J^ cup wheat flour; 3 teaspoons baking powder; 1 teaspoon salt; 2 tablespoons Crisco; Milk to moisten

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

1070Calories

18 gProtein

173 gCarbs

36 gFat

Full nutrition (33 nutrients)

Calories1070 kcal

Protein18 g

Carbohydrates173 g

Fiber21 g

Sugars0.6 g

Total Fat36 g

Saturated Fat0.4 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.4 g

Cholesterol0 mg

Sodium3773 mg

Potassium708 mg

Calcium839 mg

Iron8.7 mg

Magnesium180 mg

Phosphorus789 mg

Zinc4.1 mg

Copper0.7 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate69 mcg

Choline17 mg

Caffeine0 mg

Water24 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 10. The excerpt below is the record exactly as published.

Short Cake Make a biscuit dough with: I cup barley flour Yi cup white com flour 50 ABINGDON WAR-FOOD BOOK J^ cup wheat flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons Crisco Milk to moisten

Cook this with the app: pantry check, scaling, and the assistant.