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Strawberry Shortcake
From The Cook County cook book, 1912
Serves 6
Serves 6.
Presented as published in 1912. 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
398Calories
10 gProtein
83 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories398 kcal
Protein10 g
Carbohydrates83 g
Fiber0 g
Sugars34 g
Total Fat5.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol98 mg
Sodium116 mg
Potassium136 mg
Calcium72 mg
Iron4.1 mg
Magnesium21 mg
Phosphorus136 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C5.4 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate112 mcg
Choline74 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 368. The excerpt below is the record exactly as published.
STRAWBERRY SHORTCAKE.— Cream together 1 cup of sugar, 1 tablespoon of butter; add 3 eggs, beaten very light; mix thoroughly, and add 3 cups of flour, sifted 3 times with 1 heaping teaspoon of baking powder, with a little salt. Stir in, and add enough milk or cream to make it roll out easily. Bake in deep tin plates. With 3 pts. of strawberries
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