Strawberry Short Cake

Name: Strawberry Short Cake
Ingredients: one cup sugar; one heaping teaspoonful butter; two eggs; three fourths cup of milk; two cups flour; one level teaspoonful Royal powder

From The Elm City cook book, 1896

Cut in slices like a pie.

Presented as published in 1896. 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

1945Calories

46 gProtein

403 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1945 kcal

Protein46 g

Carbohydrates403 g

Fiber0 g

Sugars210 g

Total Fat23 g

Saturated Fat6.5 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol404 mg

Sodium219 mg

Potassium758 mg

Calcium331 mg

Iron16 mg

Magnesium101 mg

Phosphorus654 mg

Zinc3.9 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D3.8 mcg

Vitamin C0 mg

Vitamin A218 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B121.9 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)17 mg

Folate448 mcg

Choline327 mg

Caffeine0 mg

Water263 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 21. The excerpt below is the record exactly as published.

STRAWBERRY SHORT CAKE. Make a plain cake of one cup sugar, one heaping teaspoonful butter, two eggs, three fourths cup of milk, two cups flour, one level teaspoonful Royal powder

Cook this with the app: pantry check, scaling, and the assistant.