Name: Cream Short-Cake
Cuisine: American
Ingredients: 1 quart of fine white flour; 3 tablespoonfuls of cold butter; 1 teaspoonful of salt; 1 tablespoonful of white sugar; 1 beaten egg to a cup of sour cream; 1 teaspoonful of soda in a spoonful of water; 2 round sheets; 5 minutes in a quick oven

Original Recipe

Sift one quart of fine white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoonful of white sugar. Add a beaten egg to a cup of sour cream, turn it into the other ingredients, dissolve a teaspoonful of soda in a spoonful of water, mix all together, handling as little as possible; roll lightly into two round sheets, place on pie-tins and bake from twenty to twenty-five minutes in a quick oven. This crust is delicious for fruit short-cake.

1 quart of fine white flour
3 tablespoonfuls of cold butter
1 teaspoonful of salt
1 tablespoonful of white sugar
1 beaten egg to a cup of sour cream
1 teaspoonful of soda in a spoonful of water
2 round sheets
5 minutes in a quick oven

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1

Sift one quart of fine white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoonful of white sugar.
2

Add a beaten egg to a cup of sour cream, turn it into the other ingredients, dissolve a teaspoonful of soda in a spoonful of water, mix all together, handling as little as possible; roll lightly into two round sheets, place on pie-tins and bake from twenty to twenty-five minutes in a quick oven.
3

This crust is delicious for fruit short-cake.

Original Recipe

Ingredients

Instructions