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Strawberry Shortcake
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
52Calories
0 gProtein
2 gCarbs
5 gFat
Full nutrition (28 nutrients)
Calories52 kcal
Protein0.3 g
Carbohydrates1.9 g
Fiber0.1 g
Sugars0.1 g
Total Fat4.8 g
Saturated Fat1.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Cholesterol0.1 mg
Sodium24 mg
Potassium5 mg
Calcium9.8 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus6.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Water1.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 117. The excerpt below is the record exactly as published.
Strawberry Shortcake. — Make the crust the same as baking powder biscuit, only use more shortening
Cook this with the app: pantry check, scaling, and the assistant.