Strawberry Short Cake No. 2

Ingredients

• Three eggs
• four tablespoons sugar
• five tablespoons flour
• three tablespoons melted butter
• one tablespoon brandy
• one teaspoon Royal baking powder
• one quart of strawberries

Method

1. 1

   Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, a pinch of salt, and the whites of the eggs — well beaten.

2. 2

   Bake in cake tins, in two layers, and fill with strawberries.

Nutrition per serving

Estimated from matched ingredients across 2 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 well; mash part of them and sweeten to taste. Fill with the mashed strawberries, baste with some of the straw¬ berry juice, put the other layer on top, then baste again. Deco¬ rate with a strip of meringue in the centre, then a row of straw¬ berries, then meringue, and so on; decorate with a waved strip of meringue all around the edge. Put in oven about five minutes. Serve hot with whipped cream as a dessert. Strawberry Short Cake ( Gateau croquant aux Fraises) No. 2 Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, one tea¬ spoon Royal baking powder. How to Make It. Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, a pinch of salt, and, last, the whites of the eggs — well beaten. Bake in cake tins, in two layers, and fill. Filling. Clean the strawberries, mash some of them, sweeten to taste. Fill with the strawberries, baste with a little of the juice, put the layer on top, baste again. Decorate with a strip of whipped cream all around, then a row of strawberries, then whipped cream, then strawberries, and so on. Serve cold with whipped cream as a dessert. Grilled Strawberry Short Cake a la Ericsson Hammond Gateau croquant aux Fraises, grille, a la Ericsson Hammond Eight round slices of stale French bread, one cup maple syrup, one tablespoon butter, two tablespoons brandy, one box ripe strawberries, whites of four eggs. How to Make It. Trim around the slices of bread. Add the brandy to the maple syrup. Soak the bread about one hour in the syrup. Put the butter in a frying pan, fry the bread until brown (take care not to let it get hard and burn). Put on a buttered baking sheet. Arrange the picked and washed straw¬ berries over the bread, sprinkle with grated chocolate, put under a salamander to get hot. In the meantime, beat up the whites of the eggs, mash some of the strawberries, put through a strainer, sweeten to taste, add to the beaten whites. Put a layer of the meringue on top, then the second piece of French bread, arrange berries, as before, sprinkle with grated chocolate. Decorate AMERICAN COOK BOOK 403 with the meringue, sprinkle with chocolate, leave under the sala¬ mander until ready to serve. Arrange on a platter with whipped cream in the centre. Serve as a hot dessert for luncheon, dinner, or supper. Orange Layer Cake a la Mabel Quist Gateau a VOrange en couches, a la Mabel Quist Five eggs, one cup powdered sugar, four tablespoons cold water, three tablespoons brandy, one cup flour, one teaspoon Royal bak¬ ing powder, three tablespoons cornstarch, and a pinch of salt. How to Make It. Add sugar slowly to the yolks. Beat to a souffle; add cold water and brandy. Sift flour, baking powder, and cornstarch. Add to the yolks and sugar. Last add the whites of the eggs — well beaten. Bake slowly in a buttered and papered pan in oven thirty minutes. Cut in four layers and fill. Filling. One and a half cups water, one cup orange juice, two tablespoons cornstarch, yolks of three eggs, one cup sugar, one tablespoon brandy. Put one cup water on the stove, add the orange juice and a little of the rind. Dissolve the cornstarch in the other half cup water. Add the yolks and sugar that have been stirred to a souffle. Add brandy. Fill cake, frost with a boiled orange frosting, decorate with white frosting according to taste. Lemon Layer Cake ( Gateau au Citron en couches ) a la Teckla Make batter [see recipe above: Orange Layer Cake]; cut in four layers and fill. £ Filling. Two cups wTater, juice of two lemons and the rind of one, yolks of four eggs, a pinch of salt, three-quarters cup sugar, two tablespoons cornstarch. How to Make the Filling. Put one and a half cups water on stove with the lemon juice and rind. Thicken with the cornstarch dissolved in the other half cup water. Stir the sugar and yolks to a souffle with the pinch of salt; add carefully. Fill cake and frost with a boiled lemon frosting. Caramel Cake ( Gateau au Caramel ) a la Hildur Alexandra Five eggs, one cup powdered sugar, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal baking powder

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