Shortcake
From A practical cook and text book for general use, 1896
Should this cake be full of holes, it indicates that the dough was too thin.
Presented as published in 1896. 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
1384Calories
41 gProtein
294 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1384 kcal
Protein41 g
Carbohydrates294 g
Fiber0 g
Sugars0 g
Total Fat5.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1432 mg
Potassium514 mg
Calcium865 mg
Iron23 mg
Magnesium108 mg
Phosphorus698 mg
Zinc2.7 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)25 mg
Folate602 mcg
Choline0 mg
Caffeine0 mg
Water392 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 30. The excerpt below is the record exactly as published.
three level teacups of entire wheat flour, and three level teaspoons of baking powder ; add to th's, one and one-half teacups cold water and one 78 THE FAT OF THE LAND. table-Spoonful of vegetable butter, stir it thoroughly- together as rapidly as possible and drop from spoon on an oiled baking plate or pan, or into warm, not hotgtm pans ; this will make twelve biscuits ; dip a spoon in oil or cold water press them lightly to shape them, and put in a hot oven ; bake fifteen or twenty minutes or until done. They should rise very quickly and bake without scorching. Equal parts of white flour and entire wheat may be used for these biscuit, or entire wheat and light gluten in equal parts. Shortcake. Made the same as biscuit, with the addi- tion of a little more shortening
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