Shortcake
From Purity flour cookbook, 1917
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 33. The excerpt below is the record exactly as published.
SHORTCAKE i cup butter. 3 cup milk. 1 egg- Mix and sift tlie dry ingredients 4 times, cut and rub in the butter, add the milk, lastlv the beaten ess. Spread on a buttered biscuit tin and bake in a quick oven. Split apart at edge, cooling 5 minutes then spread M'ith softened butter and fill with fruit. RICH SHORTCAKE 2 cups Purity Flour, i cup sugar. i teaspoon salt. 3 teaspoons baking powder. h cup butter
Cook this with the app: pantry check, scaling, and the assistant.