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Strawberry Shortcake
From The Henderson cook book, 1914
Serves 3
— Mrs. C. M. Cooper.
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 63. The excerpt below is the record exactly as published.
STRAWBERRY SHORTCAKE. One pint flour, 1 tablespoon lard, a little salt, 1 teaspoon baking powder sifted in flour, enough milk to make a soft dough. Roll out about % inch thick and bake in oven. When done, split, spread with butter, put a layer of strawberries, sprinkle with sugar, put top on and serve with fresh cream
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