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Strawberry Shortcake

Name: Strawberry Shortcake
Yield: 8 servings
Cuisine: American
Ingredients: Two heaping tea-spoons baking powder; sifted into one quart flour; scant half tea-cup butter; two table-spoons sugar; a little salt; enough sweet milk (or water) to make a soft dough

From Buckeye cookery, 1892

Serves 8

Shortcake is delicious served with charlotte-russe or whipped cream.

Presented as published in 1892. 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

242Calories

7 gProtein

52 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories242 kcal

Protein6.8 g

Carbohydrates52 g

Fiber0 g

Sugars3.1 g

Total Fat6.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol17 mg

Sodium120 mg

Potassium87 mg

Calcium78 mg

Iron3.6 mg

Magnesium17 mg

Phosphorus93 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate100 mcg

Choline0 mg

Caffeine0 mg

Water7.4 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 124. The excerpt below is the record exactly as published.

SrRAWBERRY SHORTCAKE. ‘Two heaping tea-spoons baking powder sifted into one quart flour, scant half tea-cup butter, two table-spoons sugar, a little salt, enough sweet milk (or water) to make a soft dough

Cook this with the app: pantry check, scaling, and the assistant.