Breakfast
Strawberry Short Cake II
A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- ⅓ cup butter
- ¾ cup milk
Historical transcription
Source method
- 1
Mix same as Strawberry Short Cake I. Toss and roll on floured board. Put in round buttered tin, and shape with back of hand to fit pan.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.