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Poha Shortcake

From an old cookbook · modernised transcription
By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 · From a historical cookbook (Internet Archive) · 2 ingredients
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Poha Shortcake

Ingredients

Directions

  1. Boil pohas in almost no water for a few moments. There should be very few broken. Pour off most of the juice. Sweeten, and thicken the remainder with a little cornstarch. Serve with biscuit rounds for shortcake or bake between 2

  2. pie crusts.

  3. POMELO AND SHADDOCK

  4. The pomelo is the same fruit as the grape fruit, but the name pomelo is now given the preference. The shaddock is the large, coarse form of the same species.

By Alexander, Agnes B. (Agnes Baldwin), 1875-1970. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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