Shortcake
From Foods and household management, 1914
Fresh peaches, preserves, or a mixture of orange and banana may be used for this shortcake.
Presented as published in 1914. 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
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 177. The excerpt below is the record exactly as published.
Shortcake. Ingredients, Flour 1 cup Baking powder 1 teaspoonful Salt i teaspoonful Butter 4 tablespoonfuls or One half butter and one half lard. Milk i cup Method, Mix dry ingredients and cut butter into this mixture with two knives. Stir in the milk and spread the mixture out on a but- tered layer cake tin. Bake in a hot oven until brown. Wash and hull a box of strawberries, sprinkle with J cup of sugar, and crush with a spoon. When the shortcake is done remove from the pan, cut around the edge with a sharp knife and right through the center of the cake, making two layers of it. Spread the lower layer with butter and then with the crushed strawberry. Replace the top layer and serve hot. Fresh peaches, preserves, or a mixture of orange and banana may be used for this shortcake, s 258 FOODS AND HOVSEHOLD MANAGEMENT Another kind of strawberry oake is made of sponge oake, and served cold with whipped cream. 6. Steamed pudding. Ingredients. Suet chopped 1 cup Raisins, currants, and citron sliced 1 cup Egg 1 Sweet milk 1 cup Molasses i cup Soda 1 teaspoonful Salt i teaspoonful
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