Strawberry Shortcake II

Ingredients

• a rich biscuit dough
• butter each piece
• 1 qt strawberries

Method

1. 1

   Roll out the biscuit dough about 1 inch thick, bake, and when done, split open, butter each piece generously, and fill with lightly crushed and well-sweetened strawberries.

2. 2

   Serve warm with cream.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 50. The excerpt below is the record exactly as published.

Strawberry Shortcake II Make a rich biscuit dough, roll about 1 inch thick, bake, and when done split open, butter each piece generously, and between them put strawberries lightly crushed and well sweet- ened. Serve warm with cream. — [M. D. M., Kan. Blueberry Shortcake Bake a shortcake from a rich biscuit dough and when done split open and fill with the following: To 1 qt blueberries add y^. cup water, 1 cup sugar and 1 tablesp cornstarch. Boil about 10 minutes. — [Mrs. L. S., Minn. Huckleberry Shortcake Bake any preferred shortcake and while it is baking stew 2 qts fresh huckleberries and sweeten to taste. When the cake is done, split open and spread each piece with butter, place on. a platter and between each layer put plenty of the stewed berries, also some on top. Serve with sauce made as follows: Mix thoroughly 1 cup sugar with 2 tablesp flour, pour over this some boiling water and cook until of the right con- sistency, stirring well. Then add 1 tablesp butter, a pinch of salt and flavor with lemon or vanilla extract. — [Mrs. A. C, Mass, Biscuits with Berries Take cold biscuits (one for each person to be served), split open, spread each half liberally with butter and place in the oven to get hot. To 1 qt strawberries

Cook this with the app: pantry check, scaling, and the assistant.