Americandessert
Strawberry Short Cake
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Ingredients
Method
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 30. The excerpt below is the record exactly as published.
strawberry short cake and small tartlets. FANCY APPLE TARTS. Bake of a sweet short crust in a round tin with a rim a bottom. Select six nice apples, peel, core and cut in half; simmer in water until soft, then lay in syrup over night (see syrup); next day make a cover of apple jelly. Boil a few apples; add to the juice some sugar; when cooked, pour in a paper form the size of the bottom crust; let it cool; lay the apples on the bottom crust, also some nice canned fruit, such as gages, and turn over all the apple jelly and serve. STRAWBERRY SHORT CAKE. Out of sweet crust bake a sheet rather thick; when cold, put on a layer of fresh berries and on top of a merengue of one pound of sugar the whites of eight eggs
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