Americandessert
Shortcake
From Blue Ribbon cook book, 1905
Strawberries seem to be preferred, but raspberries and loganberries are almost as good. Blueberries are splendid if stewed. Fresh or canned peaches are good.
Presented as published in 1905. 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
1787Calories
31 gProtein
229 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories1787 kcal
Protein31 g
Carbohydrates229 g
Fiber0 g
Sugars31 g
Total Fat86 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium4266 mg
Potassium528 mg
Calcium1243 mg
Iron16 mg
Magnesium86 mg
Phosphorus783 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate401 mcg
Choline22 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 57. The excerpt below is the record exactly as published.
Shortcake—2 cups flour, 4 teaspoons Blue Ribbon baking powder, 6 to 8 tablespoons melted shortening, 2 tablespoons sugar, 1 teaspoon salt, 34 cup milk
Cook this with the app: pantry check, scaling, and the assistant.