Strawberry Short Cake
From The Gertrude Bobbitt Circle cook book, 1948
Recipe by Mrs. W. M. Eagle
Presented as published in 1948. 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
3332Calories
36 gProtein
466 gCarbs
162 gFat
Full nutrition (33 nutrients)
Calories3332 kcal
Protein36 g
Carbohydrates466 g
Fiber0.1 g
Sugars201 g
Total Fat162 g
Saturated Fat57 g
Monounsaturated Fat66 g
Polyunsaturated Fat16 g
Cholesterol170 mg
Sodium1421 mg
Potassium457 mg
Calcium849 mg
Iron20 mg
Magnesium93 mg
Phosphorus651 mg
Zinc2.6 mg
Copper0.5 mg
Manganese2.5 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)22 mg
Folate527 mcg
Choline73 mg
Caffeine0 mg
Water36 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 16. The excerpt below is the record exactly as published.
STRAWBERRY SHORT CAKE Mix 2V2 cups flour, 1 tablespoon baking powder and salt as for biscuit dough 2/3 cup of lard, water or sweet milk to make a dough. Divide amount of dough in half. Roll and place in cake pan that has been heavily greased with butter. Have butter melted in small pan and spread first layer with melted butter then roll other half and place on top of first layer. Spread top of this with butter and bake as for bread. Crush strawberries and add sugar. Make a boiled cus- tard by beating 1 egg and a cup of sugar with y<i pint of milk, 1 table- spoon corn starch or 2 tablespoons flour, and 1 tablespoon of butter
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