Strawberry Shortcake (No. 1)

Ingredients

• One quart of flour
• three tablespoonfuls of butter
• one large cup of sour cream
• one egg
• two tablespoonfuls of white sugar
• one teaspoonful of salt
• one teaspoonful of soda

Method

1. 1

   Roll out, and lay one sheet of paste upon the other and bake until done.

2. 2

   While warm — not hot — separate these.

3. 3

   They will come apart easily, just where they were joined.

4. 4

   Lay upon the lower a thick coating, several deep, of strawberries; sprinkle powdered sugar among them; cover with the upper crust.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 90. The excerpt below is the record exactly as published.

one teaspoonful of soda, salt and spices of all kinds, one tea- spoonful of Equity baking-powder. Steam two hours. SICILY PUDDING. The whites of eight eggs, beaten very lightly; one pint of sugar, beaten gradually into the whites; add the juice of two or three lemons and the grated rind of one lemon, one tablespoonful of flour. When mixed, beat all together very hard. Pour into a baking-dish, and place this in a pan of boiling water, and bake fifteen minutes, to a light brown. Serve cold with cream. 152 PUDDINGS AND SAUCES. CORNMEAL PUDDING. (No. 2.). Two quarts of sweet milk, three eggs, one and a half cupfuls of sugar, three tablespoonfuls of cornmeal, one tablespoonful of flour, two tablespoonfuls of butter, half a nutmeg, a little cinna- mon bark, one cupful of raisins, or one pint of tart, sliced apples. Put the milk on the stove and let it come to a boil; while boil- ing, stir in the cornmeal and flour, dissolved in half a cup of cold milk; boil this ten minutes (be careful not to scorch it), let cool, and add your eggs, beaten very light, the sugar, raisins and spices. Nice tart apples give the pudding an excellent flavor. Bake till done. SUET PUDDING. (No. 1.) One-half cup milk, one-half cup molasses, one cupful raisins, one and one-half cups flour, one-half cup chopped suet, one-half teaspoonful soda, put into the molasses before mixing the other ingredients. Steam three hours. SUET PUDDING. (No. 2.) Two-thirds cup of suet or butter, one cupful each of molasses, brown sugar, and sweet milk, three eggs, one cupful each of rai- x. sins and currants, one teaspoonful of soda, two teaspoonfuls of cream-tartar, three cupfuls of flour. Chop the suet very fine, add the molasses and sugar, and stir well together; add one cupful of flour with the cream- tartar, and stir in well; then the eggs, well beaten, the milk with the soda, the rest of the flour, spices to suit taste, and lastly, add the fruit, well floured, and stir in lightly. Steam three hours. BAKED PLUM PUDDING. Eight eggs, two cupfuls of white sugar, one nutmeg, one table- spoonful of cinnamon, one teaspoonful of cloves, one teaspoonful of salt, one quart of rolled crackers, one quart of sweet milk, one pound of currants, two of raisins, one-fourth of citron, piece of butter the size of an egg. Prepare the fruit the day before you wish to make the pudding; pick over and stone the raisins; wash and dry the currants; slice the citron very fine; pour the milk over the crumbs, beat the eggs very light, and add them with the PUDDINGS AND SAUCES. 153 sugar; next add the spices and butter; lastly, the fruit. Bake slowly three hours. Serve with hard sauce. ^x STEAMED PLUM PUDDING. One cupful each bread crumbs, molasses, brown sugar, suet, currants and sweet milk; two cups each of flour and raisins, one- fourth^cup each candied lemon and orange peel, one-half cup of citron, chopped fine, one tablespoonful of cinnamon, one-half tablespoonful of cloves, one teaspoonful of mace, one nutmeg, one teaspoonful of allspice, two large teaspoonfuls of soda, one teaspoonful of ginger. Soak the bread crumbs in cold water, add the milk and molasses, with the soda, the sugar, the suet, chopped fine, next the spices and the fruit, rolled in one cup of the flour, mix well, then add the rest of the flour with teaspoonful of salt. Put in a well greased mould, and steam three hours. CHRISTMAS PLUM PUDDING. One quart of seeded raisins, pint of currants, half pint of cition, chopped fine, quart of apples peeled and chopped, a quart of fresh and nicely chopped beef suet, a heaping quart of stale bread crumbs, eight eggs beaten separately, pint of brown sugar, grat- ed nutmeg, teaspoonful of salt; flour fruit thoroughly from a quart of flour, then mix remainder as follows: In a large bowl or tray put the eggs with the sugar, nutmeg and milk, stir in the bread crumbs and suet, one after the other until all are used, adding enough flour to make the fruit stick together, which will take about all the quart; dip pudding-cloth in boiling water, dredge on inside a thick coating of flour, put in pudding and tie tightly, allowing room to swell, and boil from three to four hours, in a good sized pot with plenty of hot water, replenishing as needed, from tea-kettle. When done, serve with any pudding sauce. STRAWBERRY SHORTCAKE. (No. 1.) One quart of flour, three tablespoonfuls of butter, one large cup of sour cream, or very rich loppered milk, one egg, two table- spoonfuls of white suga

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