Americandessertvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Shortcake
From The household (of the Detroit free press), 1886
Serves 6
Serve with sweet cream.
Presented as published in 1886. 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
362Calories
9 gProtein
63 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories362 kcal
Protein9.5 g
Carbohydrates63 g
Fiber0 g
Sugars2.1 g
Total Fat14 g
Saturated Fat4.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0 g
Cholesterol37 mg
Sodium1639 mg
Potassium165 mg
Calcium59 mg
Iron4.3 mg
Magnesium24 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline0 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 361. The excerpt below is the record exactly as published.
STRAWBERRY SHORTCAKE. Mix a saltspoonful of salt with a pound of flour, chop in three table- spoonfuls of butter ; dissolve a teaspoonful of soda in a little hot water- and add with a well beaten egg to a large cup of sour cream or rich " lobbered " milk, and a tablespoonful of white sugar
Cook this with the app: pantry check, scaling, and the assistant.