Strawberry Shortcake

Ingredients

• sponge-cake in 3 or 4 layers
• pint milk
• half cup sugar
• yolks of three eggs
• cream

Method

1. 1

   Bake a sponge-cake in three or four layers, or cut the sheet obtained from baker to fit the platter, and build by placing on each layer or sheet, a layer of strawberries prepared as above, and covering with custard.

2. 2

   Heat pint milk with half cup sugar to almost boiling, then stir in well-beaten yolks of three eggs, and stir until it begins to thicken; let cool and flavor with vanilla or almond extract.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 430. The excerpt below is the record exactly as published.

pint milk with half cup sugar to almost boiling, then stir in well-beaten yolks of three eggs, and stir until it begins to thicken ; let cool and favor with vanilla or almond extract. May be handsomely finished by placing layer of berries on top, covered with a meringue of the whites of eggs ; or leave ofi* the berries and whip into the meringue enough bright jelly to color nicely and heap on top. Or, if wanted served individually, line paper cases witn strips of sponge-cake cut to fit the sides, then fit in a bottom piece and fill with the following preparations. Mash quart strawberries with two cups sugar and rub •through sieve ; dissolve one and a half ounces gel- atine m a cup milk, set where it will warm gradu- smratoi* swt csk*. ally ; whip three pints thick sWeet cream, to a froth, then whip in dissolved gelatine, add strawberry pulp, and when partially stiffened fill the prepared cases, cover each with a layer of strawberries, care- fully setting each berry on end, and sprinkle powdered sugar over. Put away in a cool place until ready to serve. The above quantity will fill fifty cases, and may be served in Patty Shells or Vol-au-vents instead of the cases, and with much less trouble. The fiavor of strawberries is much improved by mixing with each quart berries before sprinkling with sugar, two or three oranges, cut into bits about the size of berries, or simply adding the orange juice. For Royal Strawberry Short-cake^ make a batter as in Mystic Orange Cako and put in square pans to the depth of three quarters of an inch ; when baked cut in two and spread bottom layer with part of a filling made as follows ; beat whites of four eggs to a foam, add two-thirds pint of pulverized sugar and beat till perfectly stiff". Now cover this with a layer of even-sized berries, tops up and sprinkle with sugar; put other layer on this with top next berries and cover the cut side with the filling and berries as before ; cut in squares and serve with ice-cold cream

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