Americandessertvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Short-Cake
From Original White House Cookbook, 1887
Serves 6
Other fruits like peaches or raspberries can be used.
Presented as published in 1887. 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
55Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories55 kcal
Protein1 g
Carbohydrates12 g
Sugars7.3 g
Total Fat0.3 g
Sodium0 mg
Potassium241 mg
Calcium25 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin C89 mg
Water136 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 172. The excerpt below is the record exactly as published.
STRAWBERRY SHORT-CAKE. Make a rule of baking powder biscuit, with the exception of a little more shortening ; divide the dough in half ; lay one-half on the molding- board (half the dough makes one short-cake), divide this half again, and roll each piece large enough to cover a biscuit-tin, or a large-sized pie-tin ; spread soft butter over the lower one and place the other on top of that ; proceed with the other lump of dough the same, by cutting it in halves, and putting on another tin. Set them in the oven ; when sufficiently baked take them out, separate each one by running a large knife through where the cold soft butter was spread. Then butter plentifully each crust. BBE AD — BISCUITS, ROLLS, MUFFIN'S, ETC. 257 lay the bottom of each on earthen platters or dining-plates ; cover thickly with a quart of strawberries
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