vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Strawberry Short-Cake
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 8
Presented as published in 1882. 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
336Calories
8 gProtein
49 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein7.7 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat12 g
Saturated Fat7 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol52 mg
Sodium188 mg
Potassium97 mg
Calcium116 mg
Iron3.8 mg
Magnesium18 mg
Phosphorus120 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A102 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate104 mcg
Choline21 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 106. The excerpt below is the record exactly as published.
STRAWBERRY SHORT-CAKE. First prepare the berries by picking, after they have been well washed. The best way to wash them is to hold them under a faucet, and let a gen- tle stream of water flow over them into an earthen bowl, and then drain and pick them into an earth- en bowl. Now take the potato masher and bruise them, and cover with a ♦thick layer of white sugar. Now set them aside until the cake is made. Take a quart of sifted flour, half a cup of sweet butter, I egg well beaten, 3 tea-spoontuls of baking powder
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