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Sweet Strawberry Shortcake
From The Monmouth Baptist ladies' cook book, 1907
Serves 12
Presented as published in 1907. 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
315Calories
6 gProtein
68 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories315 kcal
Protein5.8 g
Carbohydrates68 g
Fiber0 g
Sugars45 g
Total Fat3.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol65 mg
Sodium25 mg
Potassium481 mg
Calcium52 mg
Iron2.1 mg
Magnesium36 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C134 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate41 mcg
Choline49 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 68. The excerpt below is the record exactly as published.
SWEET STRAWBERRY SHORTCAKE. Mrs. Mary S. Evey. Beat one cupful of sugar and one tablespoonful of butter together, and three eggs well beaien. Mix two cups of flour with one scant teaspoonful of cream of tartar and a small half teaspoonful of soda and rub through a sieve. Stir into the beaten eggs and sugar. Bake in deep tin plates. Four can be filled with the quantities given. Have three quarts of strawberries mixed with a cupful of sugar. Spread a layer of strawberries over one of the cakes, lay a second cake on this and cover with berries. A meringue, made with the white of one egg, and a tablespoonful of pow- dered sugar
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