vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spanish Shortcake
From The Times cook book, no. 2, 1905
Serves 2
The cinnamon turns the frosting pink.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 17. The excerpt below is the record exactly as published.
SPANISH .SHORTCAKE. Mrs. M. E. K., Pasadena, Cal.— Three eggs, whole of two, white of one saved for frosting, one cup sugar, one-half cup butter, two-thirds cup of milk, two cups flour, one teaspoon baking powder. Cream butter and sugar, and beat in eggs till very light, then add the milk and flour with baking powder sifted in it, and one- half teaspoon ground cinnamon. Bake in shal- low tins and put on a thin frosting made with white of one egg and one teaspoon ground cin- namon
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