Strawberry Shortcake

Ingredients

• half a pound of powdered sugar
• half a pound of well-washed butter
• the rind of half a sound lemon
• five whole eggs
• half a pound of well-sifted flour
• three pints of fine, sound, ripe strawberries
• two tablespoonfuls of whipped cream

Method

1. 1

   Mix sugar and butter, add lemon rind, then eggs one at a time.

2. 2

   Gradually add flour and mix.

3. 3

   Bake in three rings for thirty minutes.

4. 4

   Cool, layer with strawberries and cream, and decorate with whipped cream.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 293. The excerpt below is the record exactly as published.

Strawberry Shortcake. — Put into a vessel half a pound of powdered sugar with half a pound of well-washed butter, grate in the rind of half a sound lemon, and, with the hand, mix well for ten minutes. Break in five whole eggs, one at a time, meanwhile mixing for ten min- utes longer, always with the hand. Then add gradually half a pound of well-sifted flour, and mix for three minutes. Cover a baking-sheet with brown paper, place on top three tin cake-rings, nine inches in diameter and one inch high. Divide the preparation equally into the three rings; then place in a moderate oven to bake for thirty minutes. Remove, and allow the cakes thirty minutes more to cool. Lift up the paper, with the cakes, turn it upside down on the table, remove the paper, and detach the cakes from the rings by passing a knife all around. Pick and clean thor- oughly three pints of fine, sound, ripe strawberries; have a dessert-dish with a fancy paper over, lay one of the cakes on top of this, spread over eve-nly two tablespoonfuls of whipped cream

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