vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Short Cake
From The encyclopædia of practical cookery, 1890
Serves 3
Preserved strawberries may be used if fresh ones are unavailable.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 37. The excerpt below is the record exactly as published.
beaten egg. See Fig. 295. Fig. 295. Short Cake. (2) Prepare a puff paste with lib. of flour and Jib. of butter; roll it out the last time to a very thin layer, cut it into about four equal-sized pieces, trimming them either to a square or round shape. Butter a baking-sheet, lay the pieces of paste on it, and bake them in a brisk oven. Stew about ljlb. of strawberries with sugar
Cook this with the app: pantry check, scaling, and the assistant.