Short Cakes, No. 1

Ingredients

• 1 pint sifted flour
• 3/4 teaspoonful salt, scant
• 3/4 teaspoonful soda, measured after pulverizing
• 1 full teaspoonful cream of tartar (omit if sour milk be used)
• 3/4 cup butter
• 1 cup sweet or sour milk, or cold water

Method

1. 1

   Mix the salt, soda, and cream of tartar with the flour, and sift two or three times.

2. 2

   Rub in the butter until fine like meal, or melt the butter and add it hot with the milk.

3. 3

   Add the liquid gradually, mixing and cutting with a knife, using just enough to make it of a light spongy consistency.

4. 4

   Scrape out the dough onto a well-floured board, toss it with the knife until floured, pat into a flat cake, roll gently to half an inch thick, cut with a small round cutter, and bake on the griddle or in the oven.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 56. The excerpt below is the record exactly as published.

Short Cakes, No. 1. 1 pint sifted flour. 3^ teaspoonful salt, scant. 3^ teaspoonful soda, measured after pulverizing. 1 full teaspoonful cream of tartar (omit if sour milk be used). 3^ cup butter. 1 cup sweet or sour milk, or cold water

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