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Strawberry Shortcake
From A calendar of dinners, with 615 recipes, 1913
Serves 8
Sufficient for serving.
Presented as published in 1913. 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
430Calories
7 gProtein
49 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein7.4 g
Carbohydrates49 g
Fiber0 g
Sugars9.7 g
Total Fat23 g
Saturated Fat4.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol26 mg
Sodium337 mg
Potassium244 mg
Calcium183 mg
Iron3 mg
Magnesium27 mg
Phosphorus157 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C33 mg
Vitamin A65 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate76 mcg
Choline10 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 67. The excerpt below is the record exactly as published.
Strawberry Shortcake 3 cupfuls flour 1 egg % cupful Crisco 2 tablespoonfuls sugar ¥% teaspoonful salt 1 cupful milk 3 teaspoonfuls baking powder 11% pints strawberries 1 cupful whipped cream
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