Shortcake
From The Chicago Record cook book (1896).
A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Stew slowly one pound of prunes until soft;
- strain, and return the liquid to the dish, adding half a cup of sugar.
- While this is simmering remove the stones from prunes, then return to the liquid and simmer altogether about ten minutes.
- Make a crust with one-half more shortening than for biscuit;
- bake in one piece;
- split and butter, after baking;
- spread with the prunes and serve with or without —
Plating
Cookware for this recipe
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Saucepan
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Sieve