Strawberry Short Cake No. 2
From Perfection in baking, 1895
Set a few minutes in the oven to brown the top.
Presented as published in 1895. 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
1311Calories
38 gProtein
229 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1311 kcal
Protein38 g
Carbohydrates229 g
Fiber0 g
Sugars223 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium431 mg
Potassium419 mg
Calcium170 mg
Iron5.4 mg
Magnesium36 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 21. The excerpt below is the record exactly as published.
Strawberry Short Cake. Ao. 1. Make a rich tea biscuit dough of three pounds of flour, six ounces of butter and lard, two and one-half ounces of baking powder, a little salt, and one quart of milk; roll out in round layers one-fourth of an — 44 — inch thick, wash one layer a little with butter, lay another on top and bake. Take apart, spread with butter on the soft side, fill well with berries and juice and set the top on, spread with berries again, and pour juice over all. Have berries mixed well with powdered sugar for one hour. Strawberry Short Calce. JVo. 2. Take layer cake (plain layers), spread well with meringue (the whites of six eggs beaten with one-half pound of powdered sugar
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