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Strawberry Short Cake No. 1
From The Swedish, French, American cook book, 1918
Serves 5
Serve hot with whipped cream as a dessert.
Presented as published in 1918. 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
769Calories
11 gProtein
76 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories769 kcal
Protein11 g
Carbohydrates76 g
Fiber0 g
Sugars11 g
Total Fat48 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol15 mg
Sodium210 mg
Potassium474 mg
Calcium214 mg
Iron4.9 mg
Magnesium49 mg
Phosphorus216 mg
Zinc1 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.5 mcg
Vitamin C107 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate120 mcg
Choline8.7 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 586. The excerpt below is the record exactly as published.
Strawberry Short Cake No. 1, a la Maria Mathilda Gateau croquant aux Fraises No. l,ala Mari a Mathilda One cup shortening, three cups flour, two teaspoons Roval baking powder, one cup milk, a pinch of salt, a pinch of sugar, three tablespoons cream. How to Make It. Rub butter and flour together; add salt. THE SWEDISH, FRENCH baking powder, sugar, then milk. Bake in one cake. While hot cut the cake in halves and fill. Filling. Pick and wash one quart of strawberries
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