Strawberry Short-Cake

Ingredients

• One pint of flour
• one teaspoonful of cream of tartar
• half a teaspoonful of soda
• one-fourth of a teaspoonful of salt
• two table -spoonfuls of sugar
• four of butter
• one tea-cupful of milk
• Mash one quart of strawberries
• three-fourths of a cupful of sugar

Method

1. 1

   Mix dry ingredients with flour and rub through a sieve.

2. 2

   Rub butter into the mixture and add milk.

3. 3

   Spread in buttered pie plates and bake for 18-20 minutes.

4. 4

   Split and butter the cakes, adding half of the strawberries and sugar to each.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 179. The excerpt below is the record exactly as published.

Strawberry Short-Cake. One pint of flour, measured before sifting ; one teaspoon- ful of cream of tartar, half a teaspoonful of soda, one-fourth of a teaspoonful of salt, two table -spoonfuls of sugar, four of butter, one tea-cupful of milk. Mix the other dry ingredi- ents with the flour, and rub through a sieve. Rub the butter into the mixture, and add the milk. Butter two tin squash- pie plates. Spread the mixture in them, and bake in a quick oven from eighteen to twenty minutes. Mash one quart of strawberries with three-fourths of a cupful of sugar

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