Fruit Shortcake

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (11)

three heaped teaspoonfuls of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
one quart of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one pint of milk ↝ Milk, NFS [Milk, reduced fat]
fresh or canned fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
sugar ↝ Sugar, NFS [Sugars and honey]
Straw-berries bottled in syrup
canned apricots ↝ Apricots, raw [Fruits and Fruit Juices]
peaches ↝ Peach, raw [Peaches and nectarines]
thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (9)

Sift together baking powder and flour.
Rub in butter.
Work to a paste with milk, do not roll, pat out on baking tins to the depth of about an inch.
Bake slowly till cakes begin to rise, then increase the heat.
When cooked split the cakes, and butter them generously while hot.
Cover with fresh or canned fruit previously marinaded for an hour in a little lemon juice and sugar.
Put the cakes together again, and serve at once.
If preferred, omit the butter and spread the cakes with the fruit mashed with thick cream.
Serve with strawberries bottled in syrup, or canned apricots or peaches prepared in the latter way.

Original Text · last edited 4 days ago

Fruit Shortcake.—Sift together three heaped teaspoon-fuls of baking powder with one quart of flour (or the Eureka flour may be used instead with capital results), and rub into it 1oz. of butter. Work this to a paste with one pint of milk, but do not attempt to roll it (it should be softer than ordinary pie-crust) with a rolling pin, just pat it out with the palm of your hands on the baking tins, to the depth of about an inch. Bake slowly till the cakes begin to rise, then increase the heat. When cooked split the cakes, and butter them generously while hot, and cover with fresh or canned fruit previously marinaded for an hour in a little lemon juice and sugar; put the cakes together again, and serve at once. If preferred, omit the butter and spread the cakes with the fruit mashed with thick cream. Straw-berries bottled in syrup, or canned apricots or peaches, are particularly good prepared in the latter way.

Notes

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