Americandessertvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Shortcake No. 2
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
Nutrition per serving
421Calories
13 gProtein
77 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein13 g
Carbohydrates77 g
Fiber0 g
Sugars43 g
Total Fat7 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium332 mg
Potassium150 mg
Calcium176 mg
Iron3.8 mg
Magnesium20 mg
Phosphorus226 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate98 mcg
Choline196 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 116. The excerpt below is the record exactly as published.
TRAWBERRY SHORTCAKE— No. 2. Beat four eggs and one cup of powdered sugar well. Add one cup of flour one and one-half teaspoonfuls of baking-powder, two tablespoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.