Americandessert
Shortcake, Peach
From Domestic science, principles and application, 1914
To prepare peaches, peel them, cut in small slices, and sprinkle with sugar. Have the fruit warm, place some on the lower half, put other half of cake on top, and put fruit over the whole. Serve with cream or whipped cream.
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
Nutrition per serving
1477Calories
31 gProtein
209 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1477 kcal
Protein31 g
Carbohydrates209 g
Fiber0 g
Sugars10 g
Total Fat60 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium2516 mg
Potassium528 mg
Calcium1241 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 Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 58. The excerpt below is the record exactly as published.
Shortcake, Peach 2 c. flour 4 tsp. baking powder 4 tbsp. shortening (butter or ^ tsp. salt lard) % c. milk 1 tsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.