Follow along as volunteer Madeline Baldrey teaches us how to make a Strawberry Shortcake from a 1908 edition of Fannie Merritt Farmer’s ‘The Boston Cooking School Cook Book’ (first published in 1896)! Madeline is baking this recipe in the Roedde House Museum’s restored 1893 kitchen.
RECIPE:
Strawberry Short Cake I
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 3/4 cup milk
- 1/4 cup butter
Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually. Toss on floured board, divide in two parts. Pat, roll out, and bake twelve minutes in a hot-oven in buttered Washington pie or round layer cake tins. Split, and spread with butter. Sweeten strawberries to taste, place on back of range until warmed, crush slightly, and put between and on top of Short Cakes; cover top with Cream Sauce I.
RECIPE:
Cream Sauce I
- 3/4 cup thick cream
- 1/4 milk
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.
*Note: We baked at 400F using round 8″ cake tins