Strawberry Short Cake

Ingredients

• one pound flour
• four ounces butter
• one ounce lard
• one tea-spoonful soda
• two tea-spoonfuls cream of tartar
• one pinch of salt
• one half pint milk

Method

1. 1

   Place the soda and cream of tartar on a plate, and rub out all the lumps with the point of a knife.

2. 2

   Place the flour in a basin, and add the lard and butter.

3. 3

   With the hand mix all together till the mixture looks like bread crumb, add the soda and cream of tartar, stir all with a spoon; add then the milk, and make the mixture to a rather soft dough.

4. 4

   Turn the dough out quickly on to a floured board, and knead lightly together, roll out about half an inch thick, and cut it in rounds about three and a half inches in diameter.

5. 5

   Place a layer of the rounds on a floured tin, and then place a second round on each.

6. 6

   Bake them for fifteen minutes.

7. 7

   Separate the rounds, and place on the under rounds a layer of strawberries; place on each the upper rounds, then place on another layer of strawberries, sprinkle thickly over with sugar, and serve with cream.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 145. The excerpt below is the record exactly as published.

Strawberry Short Cake.— One pound flour, four ounces butter, one ounce lard, one tea-spoonful soda, two tea-spoon- fuls cream of tartar, one pinch of salt, one half pint milk

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