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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
Method
Nutrition per serving
162Calories
5 gProtein
33 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories162 kcal
Protein4.6 g
Carbohydrates33 g
Fiber0 g
Sugars0.7 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium274 mg
Potassium57 mg
Calcium52 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water4.1 g
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.