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Sweet Strawberry Shortcake
From Dora's cook book, 1888
Serves 4
This quantity will fill four plates. Spread the fruit between the layers.
Presented as published in 1888. 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
546Calories
9 gProtein
126 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories546 kcal
Protein9 g
Carbohydrates126 g
Fiber0 g
Sugars67 g
Total Fat4.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium120 mg
Potassium630 mg
Calcium135 mg
Iron4.5 mg
Magnesium59 mg
Phosphorus170 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C201 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 35. The excerpt below is the record exactly as published.
SWEET STRAWBERRY SHORTCAKE. Three eggs, one cup sugar, two cups flour, one table- spoon of butter, a heaping teaspoon baking powder. Beat the butter and sugar together, and add the eggs, well beaten. Stir in the flour and baking powder well sifted together. Bake in deep tin plates. This quantity will fill four plates. With three pints of strawberries
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