Americandessert
Strawberry Shortcake
From The Common sense recipe book, 1898
The rule can be adjusted for family size.
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 95. The excerpt below is the record exactly as published.
TRAWBERRY SHORTGAK EE: If cream is to be had, dissolve a part of a yeast cake in a little lukewarm water, and then add a cup of cream. A pint of sifted flour will make a cake large enough for a medium-sized family. The rule can be enlarged or diminished to suit the necessities of the situation. If there is no cream, rub a generous hali- cup of butter into the pint of flour. If there is cream, léave out the butter. Add half a cup of sugar, a little salt, and set to rise. When light, roll into thin cakes and bake. Then butter, and spread the strawberries, which have been rolled—not jammed—in powdered sugar. Three pints of berries
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