Shortcakes (Drop)

Name: Shortcakes (Drop)
Ingredients: Four teacups of flour; three even teaspoons of baking powder; one heaping tablespoon shortening; one teaspoon salt; mix with milk to a very stiff batter

From The National home cook book, 1900

Eat hot with butter.

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

Nutrition per serving

1958Calories

55 gProtein

391 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1958 kcal

Protein55 g

Carbohydrates391 g

Fiber0 g

Sugars0 g

Total Fat20 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium3754 mg

Potassium685 mg

Calcium879 mg

Iron30 mg

Magnesium138 mg

Phosphorus833 mg

Zinc3.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline0 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from The National home cook book (1900), page 17. The excerpt below is the record exactly as published.

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

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