Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Strawberry | 1 cup (152g) | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint flour
- 1 teaspoon baking powder
- 1 quart strawberries
- 1 inch in thickness
- half lightly
- 2 layers the size of your pan
Directions
Make a good baking powder biscuit dough; roll out very thin; cut in rounds ; place strawberries on each round ; fold the edges over together, put in a buttered pan, brush with milk, and bake in a quick oven 15 minutes. Serve with cream and sugar, or Jessica Sauce.
STRAWBERRY SHORTCAKE, NO. 1.
Miss Johanna Feeney.
Make a rich pie dough, using 1 pint flour, h cup butter, 1 teaspoon baking powder, a ])inch of salt and milk enough for a soft dough. Roll out quickly about 1 inch in thickness, put into a greased, square baking pan. and bake in a hot oven about 20 minutes. Take out, split in halves, and spread each half lightly with butter. Have ready 1 quart strawberries, stemmed, and wait-
180 OLD COUNTRY RECIPES AND NEW.
ing in a bowl, cut or mashed slightly and sweetened to taste. Lay the lower half of the cake on a large plate, put half the berries on this, cover with the other half, and spread that too with the berries. Serve with cream in a cream pitcher.
It may also be made with cake dough and covered with whipped cream.
STRAWBERRY SHORTCAKE, NO. 2.
Miss Tessie Hinzy.
Sift 1^ teaspoons baking powder in 1|- cups flour, and rub in a good sized lump of butter. Roll out thin, and cut into 2 layers the size of your pan. Put one in the pan, butter it, put the second one on top, .and bake. When done, take them apart and put sug- ared berries between and on top.