Short Cake

Name: Short Cake
Ingredients: three teaspoons baking powder; one and one-half pints flour; three tablespoons butter; one-half cup sugar; teaspoon salt; one egg; one pint milk

From Mother Hubbard's cupboard, 1887

Recipe by Mattie C. Dayfoot.

Presented as published in 1887. 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

2063Calories

57 gProtein

417 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories2063 kcal

Protein57 g

Carbohydrates417 g

Fiber0 g

Sugars124 g

Total Fat54 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol153 mg

Sodium3942 mg

Potassium1255 mg

Calcium1462 mg

Iron23 mg

Magnesium163 mg

Phosphorus1198 mg

Zinc4.8 mg

Copper0.6 mg

Manganese2.9 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)26 mg

Folate602 mcg

Choline87 mg

Caffeine0 mg

Water474 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 12. The excerpt below is the record exactly as published.

SHORT CAKE. Three teaspoons baking powder, sifted with one and one- half pints flour ; three tablespoons butter, rubbed into the flour ; one-half cup sugar ; teaspoon salt ; one egg, beaten with one pint milk

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