Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Strawberry Shortcake
From The Times cook book, no. 2, 1905
Serves 6
Serve with cream.
Presented as published in 1905. 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
470Calories
13 gProtein
86 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein13 g
Carbohydrates86 g
Fiber0 g
Sugars52 g
Total Fat13 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol15 mg
Sodium174 mg
Potassium125 mg
Calcium146 mg
Iron2.5 mg
Magnesium17 mg
Phosphorus120 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C1.8 mg
Vitamin A13 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline7.2 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 124. The excerpt below is the record exactly as published.
STRAWBERRY SHORTCAKE. Mrs. Walter Kabisius, 228 East Sixteenth street, Los Angeles.— Take the yolks of three eggs, beaten well with two tablespoons butter and one cup sugar; beat to a cream, then add one cup milk, two cups flour and two teaspoons baking powder; bake in three layers DRESS- ING. Take the whites of three eggs with half cup sugar; beat to a frosting. Take one box strawberries
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