Americandessert
Strawberry Short-Cake
From Home dissertations, 1891
Epicures prefer strawberries crushed with sugar before layering.
Presented as published in 1891. 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
1999Calories
58 gProtein
423 gCarbs
8 gFat
Full nutrition (21 nutrients)
Calories1999 kcal
Protein58 g
Carbohydrates423 g
Sugars22 g
Total Fat8.4 g
Sodium10 mg
Potassium1406 mg
Calcium171 mg
Iron29 mg
Magnesium190 mg
Phosphorus645 mg
Zinc4.1 mg
Copper0.9 mg
Manganese5.5 mg
Vitamin C268 mg
Vitamin B60.3 mg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Water457 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 130. The excerpt below is the record exactly as published.
STRAWBERRY SHORT-CAKE. Make a soda-biscuit crust with one quart of flour ; divide it in two equal parts ; it is to be served on a platter, roll the crust the shape and size inside the rim ; if a dinner-plate is to be used, make the cakes round. Roll them half an inch thick, prick well, and bake in a hot oven. Split the cakes, lay one half on the plate, crust down ; butter, and put over it a thick layer of strawberries
Cook this with the app: pantry check, scaling, and the assistant.