Short-Cake (Raspberry or Huckleberry)

Ingredients

• 1 qt. of flour
• 2 tablespoonfuls of butter
• 2 tablespoonfuls of lard
• 2 half cupfuls of butter milk
• yolks of 2 eggs
• a teaspoonful of soda
• salt
• ½ qt. of raspberries or huckleberries

Method

1. 1

   Sort the flour; chop up the lard and butter in the flour, whisk well the yolks of the eggs; dissolve the soda in a little warm water.

2. 2

   Make all these ingredients into a soft paste.

3. 3

   Roll lightly into two sheets; lay the bottom crust in a greased square pan; strew thickly with berries, sprinkle with sugar and cover with the upper crust.

4. 4

   Bake about half an hour; cut into squares and send to table piled upon a dish.

5. 5

   Split and eat with butter and sugar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 93. The excerpt below is the record exactly as published.

Short-Cake (Raspberry or Huckieberry)_— Ingredients —tI qt. of flour, 2 tablespoonfuls each of butter and lard, 2 half cupfuls of butter milk, yolks of 2 eggs, a teaspoonful of soda and salt, § qt. ofraspberries or huckleberries

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