Americandessert
Strawberry Shortcake
From Dora's cook book, 1888
Serves 5
Presented as published in 1888. 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
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 35. The excerpt below is the record exactly as published.
STRAWBERRY SHORTCAKE. Make a short pie crust, roll two thicknesses and sprinkle flour between them. Bake together in a quick oven. Have the berries sprinkled with sugar. As soon as the cake is done, split open and spread the berries over it, and replace the cover. SCONES. Put a pound and a half of flour into a bowl, and mix thoroughly with it a pinch of salt, a large teaspoonful of cream of tartar, one teaspoonful of soda. Stir in a pint of sour milk to make a light paste, knead the dough a little, roll the paste till half an inch thick, and cut it into three cornered pieces. Bake on a floured tin in a quick oven. SWEET STRAWBERRY SHORTCAKE. Three eggs, one cup sugar, two cups flour, one table- spoon of butter, a heaping teaspoon baking powder. Beat the butter and sugar together, and add the eggs, well beaten. Stir in the flour and baking powder well sifted together. Bake in deep tin plates. This quantity will fill four plates. With three pints of strawberries
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