Short Cake, No. 2

Name: Short Cake, No. 2
Ingredients: One quart flour; one teaspoon salt; four tablespoons baking powder; one-half cup butter; one-quarter cup lard; one-quarter cup milk; a generous quart of fruit

From Domestic science (1914 text-book), 1914

For a crisp and short texture, double the shortening and use water to mix stiffer.

Presented as published in 1914. 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 Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 57. The excerpt below is the record exactly as published.

Short Cake, No. 2 One quart flour, one teaspoon salt, four tablespoons baking powder, sifted together four times, rub in one-half cup butter and lard and one- quarter cup milk. Bake in two long biscuit tins, making off in squares before baking. Bake in a very quick oven till a good brown. Use a generous quart of fruit

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