Shortcake (Peach Cream)
From The National home cook book, 1900
Presented as published in 1900. 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 The National home cook book (1900), page 18. The excerpt below is the record exactly as published.
SHORTCAK® (Peach Cream)—One quart canned pate _. turned in sieve to drain juice off; mash fine and sweeten taste. Make two rich crusts in jell pans, same as for pie Have half pint cream whipped stiff
Cook this with the app: pantry check, scaling, and the assistant.