Americandessert
Strawberry Shortcake
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories6.6 kcal
Protein0.1 g
Carbohydrates1.4 g
Sugars0.9 g
Total Fat0 g
Sodium0 mg
Potassium29 mg
Calcium3 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin C11 mg
Water16 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 21. The excerpt below is the record exactly as published.
STRAWBERRY SHORTCAKE Make regular pie crust and roll it into two sheets, each about one-half inch thick. Bake in well-greased pan, laying one sheet on top of the other. When done and while warm separate them. When cold put between the crusts a thick layer of strawberries well sprinkled with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.