Americandessertvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Shortcake
From Vegetarian 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
No method was recorded for this recipe.
Nutrition per serving
154Calories
2 gProtein
5 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein1.9 g
Carbohydrates5.3 g
Fiber0.4 g
Sugars0 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol40 mg
Sodium1626 mg
Potassium59 mg
Calcium26 mg
Iron0.3 mg
Magnesium4.3 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate43 mcg
Choline0.5 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 53. The excerpt below is the record exactly as published.
STRAWBERRY SHORTCAKE Cream, 1 cup. Flour to make a medium soft dough. Salt. Yeast, 1 tablespoon.
Cook this with the app: pantry check, scaling, and the assistant.