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Strawberry Shortcake
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
307Calories
9 gProtein
65 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories307 kcal
Protein9.1 g
Carbohydrates65 g
Fiber0 g
Sugars0 g
Total Fat4.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium353 mg
Potassium115 mg
Calcium104 mg
Iron4.9 mg
Magnesium23 mg
Phosphorus124 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate134 mcg
Choline0 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 55. The excerpt below is the record exactly as published.
STRAWBERRY SHORTCAKE E. D. P. Rub 2 tablespoons of butter in 1 quart of flour, with ^ teaspoon of salt, and 2 teaspoons of baking powder, Sweet milk enough for soft dough
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