Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Strawberry Short Cake
From Cookery for every household, 1914
Serves 7
Short cake should be freshly made and used as soon as possible. Whipped cream may be used instead of meringue.
Presented as published in 1914. 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
473Calories
14 gProtein
97 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars19 g
Total Fat7 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol89 mg
Sodium217 mg
Potassium267 mg
Calcium98 mg
Iron6.1 mg
Magnesium37 mg
Phosphorus184 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C39 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.6 mg
Folate166 mcg
Choline63 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 941. The excerpt below is the record exactly as published.
Strawberry Short Cake, 2 £ lb. flour. 1£ tea-sps. baking powder. £ tea-sp. salt. 1 oz. butter. Milk. 1 lb. strawberries. £ lb. castor sugar. 3 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.