Shortcake (Strawberry)

Ingredients

• One egg
• one cup milk
• two cups flour
• two teaspoons of baking powder
• five teaspoons melted butter

Method

1. 1

   Beat egg light, fill cup with milk; mix with flour and baking powder.

2. 2

   Bake in one long layer, butter but don’t put the fruit on till ready to serve.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 16. The excerpt below is the record exactly as published.

one cup milk, 2% cups flour, three level teaspoons ~ baking powder, whites of four eggs beaten. ; = QUICK COMPANY CAKE—One of the most simple, cheap ~ and good cakes is the following: Take one egg, break in a cup, fill up with sweet cream; beat thoroughly; add cup ~ fine white sugar, tablespoon of»butter, 1% cups flour, sifted s with large teaspoon baking powder... This will make a thin © batter, but will not fall. Make an icing with one-fourth cup white sugar made into a threaded sirup and the beaten © white of one egg. Beat until ready to spread and mix cocoa-= — nut’ in the frosting; also sprinkle on top (any flavor) Chocolate can be used. This is my quick company cake. RAISED CAKE (the kind mother used to make)—Two — cups bread dough: (taken when ready for tins), one cup sugar (if granulated, scant measure), one-half cup lard ~ or butter (if lard, add pinch of salt), one-fourth teaspoon — soda, one egg, cinnamon ‘and raisins . Mix well with hands, — . . let rise and bake in moderately hot oven. ~Y ea RAISIN STIR CAKE—One cup sugar, one cup sour cream, two eggs and nutmeg, one teaspoon soda and about — . two or three cups flour. Do not make too stiff. Be ue ROUGH-AND-READY CAKES—Two cups molasses, one - cup lard, one-half cup sour milk, one heaping teaspoon _- soda, one tablespoon ginger, flour enough to roll, a few '~ drops lemon extract; roll in thin sheets, place in cooky pans “< ee top with molasses and water (half and half) and & hee eth, 4 S RUSSIAN ROCKS—One aa oncohert cups” bhawet sugar, one cup butter (or butter and lard mixed), stir until well blended, then add three eggs; stir well, one tablespoon ES namon, one teaspoon (level) soda dissolved in one-third copy hot water, 1% cups raisins, if one teaspoon of batter at a place. Will make 70 drop cakes ‘or Russian Rocks. ROLL JELLY CAKE (Fine!)—Two eggs well beaten, two- thirds cup sugar, four tablespoons milk, one spoon melted butter, one even cup flour, 1% teaspoons baking powder. _ Bake in square tin, turn bottom side up on cloth, sprinkle ae ee powdered sugar, roll when spread with jelly which is. SO + S§PONGE CAKE (Rolled, with Custard Filling)—Three | eggs (yolks beaten very light), one cup of sifted white sug-— ar, two tablespoons cold water, a pinch of salt, one tea- cup flour, one teaspoon of baking powder. Bake in shal-- low pans well greased. Turn out on a damp cloth and put together at once with this filling: Beat one egg and one-- half cup sugar together,-add one-fourth cup of flour, wet with a little milk, stir this mixture into one-half pint of boiling milk. Make filling before cake, so you may spread on cake and roll at once. : SOUR MILK CAKE—Two cups brown sugar, half cup but- ter, one cup sour milk, one cup sour cream, four cups flour, _ three teaspoons soda, one teaspoon cinnamon, allspice and - nutmeg, one cup raisins, two cups currants. . SOUR MILK CAKE—Two eggs, one cup sugar, one cup sour milk, one cup shortening, two cups flour, one teas- poonful soda, one teaspoonful cinnamon, one teaspoonful nutmeg, one teaspoonful cloves, one cup chopped raisins. ‘Make in layer or loaf. : STRAWBERRY CAKE—One cup sour milk. one cup Or- _fleans molasses, one cup sugar, one cup lard, two eggs, two teaspoons ground cloves, nutmeg, cinnamon, two of soda. This recipe will make two small cakes of three layers or one very large one. Place the layers together with straw: berry jam or any other jam; frost top. pc! SUNSHINE CAKE—Beat yolks seven eggs very light; add one cup fine. granulated sugar; beat while adding’ sugar. Beat whites very stiff, add quickly to yolks and sugar; then add two-thirds cup pastry flour sifted six times, with one heaping teaspoon cream of tartar. Bake as angel food, SHORTCAKES (Drop)—Four teacups of flour, three even - teaspoons of baking powder, one heaping tablespoon yun, then e ing, one teaspoon salt. Rub the shortening in the flour, th use a spoon and mix with milk to a very stiff batter. Bak in a hot oven in gem pans. Eat hot with butter. ‘ _ 4 SHORTCAKE (Peach)—One egg, one-half cup of butter, one cup sugar, oné cup milk, 21% cups of flour, two teaspoons baking powder, a little flavoring. Cream butter and sugar, _ add the egg and beat well, then add the flavoring. Stir in _ the milk, add flour and baking powder; mix well so batter ro will be real stiff. ‘Prepare a deep round dish, well buttered, with canned peaches spread carefully in bottom of dish. (Be sure to drain the peaches first.) Have peaches in dish heat- ed in oven thoroughly before dropping the batter in. hres 40 minutes. Turn cake upside down; when cool Pte at: re: move from dish. Serve with cream. | I. * - * ‘ oe Enarten peaches make a fine shortcake. Make a crust by beating one egg, add one cup of water, a tablespoon shortening, pinch of salt, teaspoon baking powder, flour to -make good paste. When done cut in two—that is cut all - around to make an upper and lower crust—spread with but- ‘ter and lay the peaches on the lower crust. Save Che Ber - the can, and pour over each piece in serving. * * &® ey ' 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, put just a little sugar i1 it. Put layer of peaches, layer of cream, another crust, ¢ layer of peaches and last a layer of cream. Do not make cake the day before you want to use it, as it soaks: t crust. : SHORTCAKE (Strawberry)—One egg in cup, beat. light, fill the cup with milk; two cups flour (not heaping) » two teaspoons of baking powder} last of all five teaspoons melted buter

Cook this with the app: pantry check, scaling, and the assistant.