Americandessertvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Shortcake
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 80. The excerpt below is the record exactly as published.
Strawberry Shortcake — Butter, flour, straw- "berries, sugar, whipped cream. Make a rich, short crust with butter and flour, allowing 1 ounce more of flour than butter; bake in flat tins of equal size (the pastry when baked should be about an inch thick); open the short- cake, butter it well, and cover 3^ with a layer of strawberries
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