Americandessert

Strawberry Shortcake

Name: Strawberry Shortcake
Cuisine: American
Ingredients: 1 cup powdered sugar; 1 spoonful butter; 3 eggs; 1 cup prepared flour; 2 spoonfuls cream; nearly a quart of berries

From The New York receipt book, 1882

Eat while fresh.

Presented as published in 1882. 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

1289Calories

33 gProtein

231 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1289 kcal

Protein33 g

Carbohydrates231 g

Fiber0 g

Sugars130 g

Total Fat38 g

Saturated Fat11 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol620 mg

Sodium226 mg

Potassium411 mg

Calcium129 mg

Iron9.8 mg

Magnesium53 mg

Phosphorus452 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.6 mg

Folate271 mcg

Choline441 mg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 12. The excerpt below is the record exactly as published.

Strawberry Shortcake — 1 cup powdered sugar, 1 spoonful butter rubbed into the sugar 3 eggs, 1 cup prepared flour, 2 spoonfuls cream. Bake in iellv- cake tins. When quite cold, lay between the cakes nearly a quart of berries

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