Strawberry Shortcake
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Sift flour with baking powder, salt, and sugar.
Cut in the shortening with a knife.
Add well-beaten egg and milk to form a soft dough.
Roll into two layers, place in greased pans, and bake at 400°F until light brown.
Mash and sweeten a portion of the strawberries, place on the first layer, and top with the second layer.
Sweeten the remaining strawberries, spread on top, cover with whipped cream, and decorate with whole strawberries.
Original recipe, verbatim
Strawberry Shortcake
3 cupfuls flour 1 egg
yi cupful Crisco 2 tablespoonfuls sugar
yi teaspoonful salt 1 cupful milk
3 teaspoonfuls baking powder }4 pints strawberries
1 cupful whipped cream
Sift the flour with the baking powder, salt and sugar, then cut in the
Crisco with a knife, add egg well beaten, and milk. The dough should be
a soft one. Roll in two layers, spread in two Criscoed pans and bake, in
a hot oven until a light brown color. Mash and sweeten one cupfu^'of
the strawberries, put on one layer, then place second layer on top.
Sweeten remainder of strawberries, spread on top layer, and cover with
the whipped cream. Decorate with whole ripe strawberries.
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Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.