vegetarianvegandairy-freenut-free
Short-Cake (Plain)
From Fruit recipes, 1907
Serves 6
For further directions see Strawberry Shortcake.
Presented as published in 1907. 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
- To each pint of flour
- one dessertspoon of shortening
- one dessertspoon of sugar
- one heaping teaspoor baking powder
- a half teaspoon of salt
Method
Roll out and bake in two sheets (either round or square tins), and bake about twenty minutes in a rather quick oven.
Separate the sheets with a fork and pour or spread over them the prepared fruit.
Nutrition per serving
162Calories
5 gProtein
33 gCarbs
1 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 7. The excerpt below is the record exactly as published.
SHORT-CAKE (Plain) To each pint of flour allow one dessertspoon of shortening (or one tablespoon if a richer dough is preferred), one dessertspoon of sugar, one heaping teaspoor baking pow- der, and a half teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.