vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Short Cake
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
640Calories
16 gProtein
128 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein16 g
Carbohydrates128 g
Fiber0.2 g
Sugars77 g
Total Fat8.4 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium115 mg
Potassium242 mg
Calcium59 mg
Iron5.1 mg
Magnesium29 mg
Phosphorus221 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C19 mg
Vitamin A120 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.4 mg
Folate146 mcg
Choline223 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 150. The excerpt below is the record exactly as published.
Strawberry Short Cake. — Beat thoroughly the yolks and whites of three eggs ; add a cup three-quarters full of castor sugar, and the juice of a lemon. Beat again and add a teaspoonful of boiling water; continue beating, adding slowly a cup of flour
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