Strawberry Shortcake (Original)

Ingredients

• the whites of four eggs
• half a cup of granulated sugar
• one-half cup sugar
• one cup of flour
• the juice and a little of the grated rind of one lemon
• the cup of sugar
• a tablespoon of sugar
• the strawberries cut in half

Method

1. 1

   Separate the whites and yolks of four eggs; beat whites until very stiff, then beat in half a cup of granulated sugar.

2. 2

   Beat the yolks and add to them one-half cup sugar, beating five minutes.

3. 3

   Add the juice and a little of the grated rind of one lemon.

4. 4

   Beat well the yolks and whites.

5. 5

   Toss or stir in one cup of flour lightly.

6. 6

   Bake for twenty-five minutes in a moderate oven.

7. 7

   When cold, split open and frost with soft icing made of whites of two eggs and one cup sugar; cover with halved strawberries.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 124. The excerpt below is the record exactly as published.

RAWBERRY SHORTCAKE. (Or- iginal.) Mrs. Lula A. Squier, Claremont, Cal.— Make a nice sponge cake as follows: Separate the whites and yolks of four eggs; beat whites until very stiff, then beat in half a cup of granulated sugar; beat the yolks and add to them one-half cup sugar, beating five minutes, this length of time being important as the delicate texture of the cake depends upon it; add to the yolks the juice and a lit- tle of the grated rind of one lemon, or if the acid be not liked, three tablespoons of water will do. Now beat well the yolks and whites. At this stage beating is in order, but must be absolutely avoided after adding the flour, of which take one cup The mixture now should look like a puff ball, and the flour is to be tossed or stirred into it with a light turn of the spoon. The cup of sugar must be generous, the flour level. Bake twenty-five minutes in moderate oven, but just before putting in the oven sprinkle over it a table- spoon of sugar to obtain the "crackly" top crust which is so desirable, but which is not necessary for the shortcake. When cake is cold, split open and frost with soft icing made of whites of two eggs and one cup sugar; have ready the strawberries cut in half; cover the frosted under half of the cake with ber- ries; put on the top and frost, putting the berries cut as before all over the top in even rows or any fancy shape desired. Tastes as good as it looks. NO. 58. STRAWBERRY SHORTCAKE. Mrs. Hartley, Glendale, Cal.— Select three boxes ripe strawberries, wash thoroughly, pick off stems and set aside. For cake take two cups flour, two teaspoons baking powder, butter size of two eggs, one-half teaspoon salt; mix well; add milk to make soft dough; roll out one-half inch thick in two layers; bake ten or fifteen minutes. While cake is baking, make boiled icing of two cups granulated sugar, one-half cup water; boil until it threads; whip white of one egg until stiff; pour syrup into egg and whip to a cream; flavor with vanilla. Butter each layer of cake, put straw- berries and frosting on each and place together like layer cake. NO. 59. STUFFED PEACHES. Mrs. N. S. Ailing, Lamanda Park, Cal.— Take large-size ripe peaches, wipe off fuzz, but do not peel; take out pit at toip of peach without breaking the fruit; fill from the following: One pack- age of seedless raisins, 10 cents worth almonds, 25 cents worth of dates, pits to be removed. Chop the last three ingredients together; fill ' peach and tie to prevent falling apart. Then make a syrup of four teacups mild vinegar and six teacups white sugar. Boil peaches in it until tender. Seal tight in cans with syrup. Same as any fruit. This is entirely new in Southern California. NO. 57. ARROW ROOT. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles- Mix a tablespoon of arrow root with enough coid water to form a smooth paste; pour this slowly into half a pint boiling water and let simmer slowly until it becomes thick or cinnamon. Milk may be used instead of like jelly; sweeten and add a little nutmeg water. 74 COOKING AND OTHER RECIPES. NO. 34. LUNCH DAINTY. Beat whites of eggs and powdered sugar, as for a cold icing, until stiff. With this mix English walnuts, minced fine (or any preferred nut,) and spread on "Uneeda Biscuits." Place them on a platter and put in oven of stdve for a few minutes until icing begins to color brown, very light brown. Let cool and serve. NO. 139. ROCK SNOW. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Los Angeles— Boil a cup of rice in sweet milk un- til quite soft, sweeten with one-half cup sugar and pile on a fancy dish; lay on it bits of currant jelly. Beat the whites of five eggs with three tablespoons of sugar

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