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Strawberry Short-Cake
From The new Kentucky home cook book, 1884
Serves 12
Presented as published in 1884. 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
397Calories
5 gProtein
56 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories397 kcal
Protein5.4 g
Carbohydrates56 g
Fiber0 g
Sugars20 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.1 g
Cholesterol29 mg
Sodium278 mg
Potassium197 mg
Calcium76 mg
Iron2.6 mg
Magnesium22 mg
Phosphorus90 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline4.7 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 119. The excerpt below is the record exactly as published.
STRAWBERRY SHORT-CAKE. Take one quart of sifted flour, one tea-spoonful of salt, two tea-spoonfuls of baking-powder, one-quarter of a pound of butter and lard, and one-half pint of sweet milk. Roll thin, and bake in pie-plates. As soon as taken from the oven, they should be split and well buttered while hot. The filling : Mash a quart of fresh strawberries with one tea-cup- ful of white sugar and one tea-cupful of thick cream
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