Americandessertvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Shortcake
From Vegetarian Cook Book, 1904
Serves 6
Presented as published in 1904. 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
292Calories
6 gProtein
34 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein6 g
Carbohydrates34 g
Fiber0.4 g
Sugars0 g
Total Fat15 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol40 mg
Sodium403 mg
Potassium110 mg
Calcium33 mg
Iron2.4 mg
Magnesium14 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate103 mcg
Choline0.5 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 53. The excerpt below is the record exactly as published.
STRAWBERRY SHORTCAKE Cream, 1 cup. Flour to make a medium soft dough. Salt. Yeast, 1 tablespoon.
Cook this with the app: pantry check, scaling, and the assistant.