Shortcake
From Foods, their selection and preparation, 1935
Shortcake can be used for fruit dumplings or pies.
Presented as published in 1935. 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, their selection and preparation (1935) by Louise Stanley, page 247. The excerpt below is the record exactly as published.
2 cups flour. The tops usually are brushed with egg. The liquid is sometimes cream. When cream is used the other fat may be decreased. The egg, slightly beaten, is added to the cream or milk, the two combined amounting to approx¬ imately J as much, by measure, as flour. A small amount of sugar (J to 1 tablespoon to each cup flour) is sometimes added. Currants also may be added. These are stirred into the flour-fat mixture before the liquid is added. Scones are cut in various shapes — diamond, square, pie-shaped, and round. Since scones are richer than biscuits they do not dry out so easily and may be served cold or reheated. Both biscuits and scones are good split and toasted. In England and Scotland scones are used frequently to accompany tea. Shortcake and Dumplings. Shortcake is a variation of biscuits. It is made from a rich biscuit dough. It may have sugar added, when it is a dessert shortcake. The fat may [274] vary from 2 to 4 tablespoons p
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